Zesty Italian Veal Salad

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    cup parmesan cheese or 1/4 cup asiago cheese, freshly grated
  • 14
    cup Italian dressing
  • 12
    teaspoon salt
  • MARINADE
  • 14
    cup Italian dressing
  • 2
    tablespoons balsamic vinegar
  • 14
    teaspoon pepper
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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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