Zesty Italian Veal Salad
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 veal shoulder (approx. 2-1/2 pounds) or 2 veal blade steaks, cut 3/4 inch thick (approx. 2-1/2 pounds)
- 1 (10 ounce) package Italian salad mix (romaine and radicchio)
- 1 cup plum tomato, diced
- 1⁄4 cup parmesan cheese or 1/4 cup asiago cheese, freshly grated
- 1⁄4 cup Italian dressing
- 1⁄2 teaspoon salt
-
MARINADE
- 1⁄4 cup Italian dressing
- 2 tablespoons balsamic vinegar
- 1⁄4 teaspoon pepper
directions
- Marinade 1/4 cup Italian dressing 2 tablespoons balsamic vinegar 1/4 teaspoon pepper In small bowl, combine marinade ingredients, mix well.
- Place veal s teaks and marinade in plastic food-safe bag.
- Close bag securely and marinate in refrigerator 6 hours (or overnight, if desired), turning occasionally.
- Remove veal from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals.
- Grill, uncovered, 16 to 18 minutes for medium doneness, turning occasionally.
- To serve, in large bowl, combine greens, tomatoes, cheese and dressing.
- Toss lightly.
- Divide equally among 4 plates.
- Sprinkle veal with salt. Trim fat from veal; remove bones.
- Carve veal crosswise into think slices; arrange over salad.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0