Grilled Veal Salad with Sherry Vinegar
Chef David Rosengarten
3 Tbsp Sherry vinegar
3 Tbsp Extra-virgin olive oil
6 each Garlic cloves, minced
3/4 tsp Kosher salt
1/2 tsp Freshly ground black pepper
12 each or 6 lb Veal loin, short tenderloins (IMPS/NAMP (347), trimmed
1-1/2 cups Extra-virgin olive oil
1/2 cup Sherry vinegar
1/2 to 3/4 tsp Kosher salt
1/4 tsp Ground black pepper
48 pieces or about 1 lb each 2 large onions, cut into 1-1/2-inch pieces
24 slices or about 8 oz each 3 red bell peppers, cut lengthwise into 1-inch thick slices
24 slices or about 8 oz each 3 yellow bell peppers, cut lengthwise into 1-inch thick slices
1-1/2 cups or 8 oz Marinated olives, coarsely chopped
Cut veal tenderloins crosswise into 8 ounce steaks Combine marinade ingredients in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 3 to 4 hours.
Whisk vinaigrette ingredients in bowl until blended. Set aside.
Thread onion pieces onto skewers. Grill onions and bell pepper slices 10 to 15 minutes or until lightly charred. Place in large bowl. Set aside.
Grill 1 veal tenderloin steak until medium doneness, turning often. Carve into 1/2-inch thick slices. Toss with 2 red bell pepper slices, 2 yellow pepper slices, 4 onion pieces, 2 Tbsp vinaigrette and 2 Tbsp olives.