Peel onions and make 3-4 min in salted water. Rinse onions in a colander and drain well. Season veal with salt and pepper. Heat oil in a frying pan, roast meat in it at high temperature for 2-3 min all around. Put meat on a baking tray and roast in a heated oven at 170 degrees (gas 1-2, convection oven not recommended) for 50 minutes, turning once to the other side.
Remove meat, wrap in aluminum foil and rest for 5 min.
In the meantime, chop the lower third of the watercress stems. Rinse leaves and tender stems, drain, and pick out carefully. Clean radicchio, remove the wedge-shaped stem. Roughly cut leaves, rinse and drain well. Clean frisée, rinse and drain well.
Rinse tomatoes and cut in half. Finely dice shallots, stir with 8 tbsp vinegar, 12 tbsp oil and 6 tbsp water in a baking bowl and season with salt, pepper and 1 tsp sugar.
Heat remaining olive oil in a saucepan, sauté pearl onions and bay leaf in it for 5 min. until hearty. Sprinkle with remaining sugar, lightly caramelize and extinguish with remaining vinegar.
Season with salt and pepper.
Mix frisée, watercress, radicchio and tomatoes with salad dressing in a baking dish. Remove meat from foil and cut into narrow slices. Bring lettuce, onions and meat to the table on a large platter.
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