|Ingredients||Vegetables, Nuts, Meat, Fruits|
|Day Part||Dinner, Lunch|
Tender veal is the star of this salad. Paired with delicate greens, a good vinaigrette and pine nuts, it makes an elegant presentation.
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
- 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.
- 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.
- 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.