Veal escalopes with salsa verde
This is a super easy Yummy recipe. You can buy the Veal escalopes from The Real Veal Company
- 5 Lemons
- 1 Small Bunch Mint Leaves
- 1 Small Bunch Flat Leaf Parsley
- 0.5 Small Bunch Dill
- 0.5 Small Bunch Chervil
- 1 Small Bunch Tarragon
- 250 ml Extra Virgin Olive Oil
- 1 Bulb Garlic Cut in Half Plus 2 Garlic Cloves Finely Chopped
- 6 Veal Escalopes
- 1 Shallot Finely Chopped
- 2 Springs Basil
- 3 Anchovies Finely Chopped
- 1 tbsp Dijon mustard
- 1 tbsp Capers Drained
- 300 g Spinach Leaves
- sea salt and freshly ground black pepper
Heat a bbq until the coals are glowing, or heat a griddle pan until very hot.
Zest 2 of the lemons into a large bowl then squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon. Add 150ml of the extra virgin olive oil, mix to combine and set aside.
Place the pieces of veal into the herby oil. Toss to coat then set aside while you make the salsa verde.
Chop the shallot and remaining herbs all together on a board until finely chopped. Add the zest of 2 more lemons then chop again.. Add the anchovies and chop all together, then finally add the Dijon mustard and capers and chop until you have a fine mixture. Season with salt and black pepper then make a hollow in the centre.
Lift the veal out of the marinade onto the bbq or griddle and cook for 2-3 minutes before turning over and cooking for another 2 minutes. Remove and place straight onto a serving platter.
Meanwhile, heat 50ml of the remaining oil to a frying pan. Add the spinach leaves and cook until just wilted, then lay them on top of the veal slices.
Cut the remaining lemon into wedges. Drizzle the remaining oil into the well in the centre of the salsa verde mixture, then mix together to form a thick paste. Spoon the salsa verde on top of the veal and spinach. Garnish the platter with the lemon wedges.
This summery dish works well on a barbecue, and is quick to throw together - especially with herbs from your garden.