
03 Nov Grilled Veal Green Mango Salad with Chili Lime Vinaigrette

Yield: 6 servings
Ingredients:
Preparation:
Combine the lemongrass, shallots, soy sauce, sugar in a bowl. Marinate the veal for 30 minutes and then drain from the marinade.
Place the shallots on a paper towel lined sheet pan for 30 minutes.
Heat a pot with oil to 275 degrees F.
Fry the shallots in batches until lightly golden brown. Drain and reserve. The fragrant frying oil can be cooled and used in preparing the Chili Lime Vinaigrette (recipe follows).
Heat a grill or griddle on high and grill until the veal reaches medium-rare. Cool and slice ¼-inch thick.
Toss the mango, green beans, bell peppers, cilantro, and Thai basil with ¾ of the chili lime vinaigrette.
Separate the lettuce into individual leaves, top the leaves with the mango salad and fan the veal slices on top.
Garnish with peanuts and fried shallots.
Combine all ingredients together in a bowl except the oil.
Whisk in the oil to emulsify.
Ingredients
Directions
Combine the lemongrass, shallots, soy sauce, sugar in a bowl. Marinate the veal for 30 minutes and then drain from the marinade.
Place the shallots on a paper towel lined sheet pan for 30 minutes.
Heat a pot with oil to 275 degrees F.
Fry the shallots in batches until lightly golden brown. Drain and reserve. The fragrant frying oil can be cooled and used in preparing the Chili Lime Vinaigrette (recipe follows).
Heat a grill or griddle on high and grill until the veal reaches medium-rare. Cool and slice ¼-inch thick.
Toss the mango, green beans, bell peppers, cilantro, and Thai basil with ¾ of the chili lime vinaigrette.
Separate the lettuce into individual leaves, top the leaves with the mango salad and fan the veal slices on top.
Garnish with peanuts and fried shallots.
Combine all ingredients together in a bowl except the oil.
Whisk in the oil to emulsify.