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Veal and vignarola salad

Veal and vignarola salad

PT2H

1
Preheat the oven to 150°C
2
Place the leeks in a hot frying pan until charred. Transfer to the oven until the are charred throughout, this will take about an hour. Cool and blitz to a powder in a blender
  • 6 leeks
3
Preheat a water bath to 60°C
4
Season the veal fillet and place in a vacuum bag with a little olive oil and seal. Cook for 45 minutes
  • 600g of veal fillet
  • salt, to season
  • olive oil, for cooking
5
Cut the artichokes into thin slices on a mandoline and deep fry at 160°C until golden brown and crispy, drain on kitchen paper, season with salt and reserve
  • 2 baby violet artichokes, peeled
6
Blanch the monskbeard for 1 minute in boiling salted water and refresh in iced water. Thinly slice the lettuce and mix with the drained monksbeard. Season with oil, salt and lemon juice
  • 120g of agretti
  • 40g of iceberg lettuce
  • 1 lemon, juice
  • extra virgin olive oil, as needed
7
Pod the peas. Blend the shells in a blender with a little water until you have a sauce consistency and season with salt. Pass through a fine sieve and reserve
  • 120g of fresh peas
8
Heat a little extra virgin olive oil in a pan, add the broad beans and peas and sweat for 1 minute. Add the juiced pea shells and the vegetable stock and simmer until the vegetables are cooked
  • 120g of fresh broad beans
  • 150g of vegetable stock
9
Roll the veal fillet in the leek dust, then briefly sear it in a hot pan. Let it stand for a few minutes then carve into 4 portions
10
To serve place a piece of veal in the middle of the plate and spoon some of the pea stew around. Place a pile of the salad and a few artichoke chips

Ingredients

Metric

Imperial

Veal

Artichoke crisps

Salad

Pea stew

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