Veal and vignarola salad

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Ingredients

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Imperial

Veal

Artichoke crisps

Salad

Pea stew

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
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
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
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
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
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
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
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