With Spring Comes Fresh, Young and Delicious Ingredients!

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Make With Spring Comes Fresh, Young and Delicious Ingredients!

With succulent veal and fresh green vegetables this dish is a celebration of spring, when artichokes, broad beans and peas all come into season and perfect to serve on any occasion.  It's all about cooking lighter and brighter when the weather gets warmer and you want to make the most of bountiful fresh vegetables popping up in markets. 

Veal and Vignarola Salad

Serves 4

Total time:  2 hours

Veal

1 1/2 lb of veal fillet

6 leeks, washed and cut in half

olive oil, for cooking

salt, to season

Artichoke Crisps

2 baby violet artichokes, peeled (small, young, purple)

Salad

5 oz of monks beard (or dandelion greens)*

2 oz of iceberg lettuce

1 lemon, juice

Pea Stew

5 oz of fresh peas, reserve the shells

5 oz of fresh broad beans, shelled

5 oz of vegetable stock

extra virgin olive oil, as needed

Preparation

Leeks

Preheat the oven to 350°F

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.

Veal

Preheat a water bath to 140°F

Season the veal fillet and place in a vacuum bag with a little olive oil and seal. Cook for 45 minutes.

Artichokes

Cut the artichokes into thin slices on a mandolin and deep fry at 325°F until golden brown and crispy, drain on kitchen paper, season with salt and set aside.

Monks Beard

Blanch for 1 minute in boiling salted water and refresh in iced water. Thinly slice the lettuce and mix with the drained monks beard. Season with oil, salt and lemon juice.

Peas

Blend the peas 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.

Broad Beans

Heat a little evoo (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.

Back to the Veal

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 servings.

Plating/Presentation 

To serve, place a piece of veal in the middle of the plate and spoon some of the pea stew around. Place a handful of the salad and a few artichoke chips to one side of the veal and serve!

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