Marinated Veal Paillard
with Endive Salad & Warm Kidney Bean Salad
Cooking time
30 minutes
Servings
2/4
Calories
750 /serving
These thinly cut veal cutlets are brimming with so much flavour from olive miscela, Dijon and capers that they demand not one but two salads to match them. Lemony watermelon radish and endive is a clinic in crispness, while white kidney beans and lacinato kale bring the warmth.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 1 Lemon
- 1 Watermelon radish
- 1 Endive
- ½ Bunch of lacinato kale
- 540ml White kidney beans (canned)
- 20g Capers
- 30g Olive miscela
- 15ml Dijon mustard
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard • Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
34 g
Saturated Fat
7 g
Sodium
1840 mg
Total Carb
59 g
Sugars
9 g
Protein
54 g
Fibre
27 g
Preparation
Marinate the veal
- Roughly chop the capers.
- In a small bowl, make the marinade by combining the mustard, olive miscela, capers and 2 tbsp oil (double for 4 portions).
- Pat the veal dry; season with ⅔ of the spices and S&P.
- In a large bowl, combine the veal and ⅓ of the marinade.
Cook the veal
- In a large pan, heat a thin layer of oil and 2 tbsp butter (double for 4 portions) on medium-high.
- Working in batches if necessary, add the veal* and cook, 2 min. per side, until browned and cooked through.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, drain and rinse the kidney beans.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Peel and cut the watermelon radish into matchsticks.
- Remove the root end of the endive; thinly slice crosswise.
- Juice the lemon.
Make the kidney bean salad
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the kidneys beans and sauté, 1 to 2 min., until warm.
- Add the kale and sauté, 3 to 4 min., until wilted. If the pan is too dry, add 2 to 3 tbsp water.
- Add ½ the lemon juice, the remaining spices and S&P; stir well.
Make the endive salad
- In a second large bowl, combine the remaining lemon juice and marinade, and S&P.
- Add the watermelon radish and endive; toss well.
Plate your dish
- Divide the kidney bean and endive salads between your bowls.
- Top with the veal. Bon appétit!
