Veal Scallopine with Charred Cherry Tomato Salad
Provided by: Food&Wine
In this faster version of a steak salad , charred tomatoes add their warm, tangy juices to an arugula salad served alongside quick-grilled veal scallopine .
- 1. Light a grill. In a large bowl, whisk the olive oil with the sherry vinegar, minced shallot and Dijon mustard. Season the vinaigrette with salt and pepper.
- 2. Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, about 4 minutes. Add the tomatoes to the vinaigrette and lightly smash the tomatoes to release some of their juices.
- 3. Season the veal with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer to plates.
- 4. Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.