Tabasco Chipotle Veal Tenderloin Salad with Sartori Asiago Cheese

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Yield:
12 servings

 

Recipe adapted from Chef James Cassidy, Ram International, Lakewood, WA


Ingredients:

Marinade:

  • 2 cups or 8 oz Diced white onions (1/2 inch)

  • 1 cup Tabasco Chipotle Pepper Sauce

  • 1 cup Veal stock

  • 1 cup Cola (omitted brand name)

  • 3/4 cup or 1 oz Chopped fresh cilantro

  • 1/2 cup Fresh lime juice

  • 1/4 cup Vegetable oil

  • 1 Tbsp Minced garlic

  • 1-1/2 tsp Ground cumin, toasted until fragrant

  • 1 tsp Chili powder

  • 1/2 tsp Kosher salt

  • 1/2 tsp Freshly ground black pepper

  • 4-1/2 lb Veal short tenderloins (IMPS/NAMP 347)

Champagne Vinaigrette:

  • 1/2 cup Champagne vinegar

  • 1/4 cup Dijon-style mustard

  • 1 Tbsp Sugar

  • 1 cup Canola oil

  • 1 tsp Kosher salt

  • 1/4 tsp Freshly ground black pepper

  • Kosher salt as needed

  • Freshly ground black pepper as needed

  • 24 cups or 1-1/2 lb Baby spring lettuce mix

  • 9 cups or 12 oz Sliced medium button mushrooms, 1/8 inch thick

  • 2-1/2 cups or 12 oz Sliced zucchini (bias cut), 1/8 inch thick

  • 3 cups or 6 oz Sliced red onions, 1/8 inch thick

  • 2 cups or 6 oz Carrots, cut into julienne strips

  • 12 each (4 cups) Chopped hard-cooked eggs

  • 12 each Roma tomatoes, cut into quarters

  • 4-1/2 cups or 9 oz Shredded Sartori Asiago Cheese

Instructions:

Marinade:

  1. Combine marinade ingredients in large non-reactive container. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.

Champagne Vinaigrette :

  1. Yield: 1-1/2 cups

  2. Whisk vinegar, mustard, sugar, salt and pepper in small bowl until sugar is dissolved. Gradually whisk in oil until emulsified. Cover and refrigerate until ready to serve.

  3. Remove veal tenderloins from marinade; discard marinade. Season with salt and pepper; grill to medium doneness. Keep warm; set aside.

  4. Toss 2 cups lettuce mix, 1 oz mushrooms, 1 oz zucchini, 1/2 oz onions and 1/2 oz carrots with 2 Tbsp vinaigrette; place in center of plate. Top with 1/3 cup egg and 4 tomato quarters. Slice 4 oz tenderloins and lay shingled in front of salad. Sprinkle 3/4 oz Sartori Asiago Cheese over entire salad.


Veal Cuts - IMPS / NAMP

Loins, Short Tenderloin - 347