Veal with Salsa Verde

Ingredients

In a large bowl, combine equal parts water and white vinegar. Submerge the veal in the mixture and let it marinate for about 12 hours.
After marinating, pour 500 ml of vinegar and 500 ml of salted water into a saucepan. Drain the meat thoroughly, submerge it into the liquid, and simmer over medium-low heat for about 1 hour.
Remove the meat from the cooking liquid, pat it dry with paper towels, wrap it tightly in plastic wrap, and allow it to cool completely.
Prepare the sauce: place all the sauce ingredients into a food processor and blend until you achieve a smooth, emulsified sauce.
Thinly slice the cooled veal and arrange the slices evenly across a serving platter. Pour the salsa verde over the meat, cover the platter with plastic wrap, and let it rest at room temperature for 30 minutes to allow the flavors to meld.
Garnish the platter with thin rings of fresh raw onion and serve.