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Veal Salad with Balsamic Vinaigrette

Serves12
IngredientsVegetables, Nuts, Meat, Fruits
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAmerican
Veal Salad with Balsamic Vinaigrette

Tender veal is the star of this salad. Paired with delicate greens, a good vinaigrette and pine nuts, it makes an elegant presentation.

Ingredients

1⁄2 cup balsamic vinegar
2 tbsp. shallot, minced
1 1⁄2 tbsp. Dijon-style mustard
1 tsp. sugar
Olive oil, as needed
4-lb. veal leg, top round, cap off
24 cups mixed baby lettuces
4 cups tomatoes, cut into wedges
2 cups roasted red pepper strips
1 1⁄2 cups red onion, thinly sliced
Kalamata olives, as needed for garnish
Shaved parmesan, as needed for garnish
Toasted pine nuts, as needed for garnish
 

Steps

  1. In the bowl of a food processor, place vinegar, shallot, mustard and sugar. Season with salt and pepper and pulse until blended. With motor running, slowly add 1 cup olive oil until emulsified. Reserve.
  2. Cut veal into smaller roasts, approx. 4-in. diameter, and season with salt and pepper. In a skillet or pan over high heat, sear all sides of veal in oil until brown. Transfer pan to a 325° F convection oven and roast 35-40 min. Let stand before cutting into thin slices.
  3. Per order, toss together 2 oz. lettuce, 2 oz. tomatoes, 1 oz. roasted red peppers and 1⁄2 oz. onion with 1 oz. vinaigrette. Arrange 3 oz. veal slices on one side of plate. Place lettuce mixture alongside veal. Garnish with olives, cheese and pine nuts.
     

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