Vitello Tonnato, Tomato Salad, Cucumbers, Basil, Mint

Vitello Tonnato, Tomato Salad, Cucumbers, Basil, Mint

By Chef Michael Lombardi of SRV in Boston

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Vitello Tonnato, Tomato Salad, Cucumbers, Basil, Mint

This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond. More information

Yield: 6 servings

Ingredients:

Lemon and Anchovy Powders
 Lemons, sliced
 Cured black anchovies
Veal
 1 pound boneless veal loin, silver skin removed
 1 tbsp salt
 2 tbsp olive oil
Tonnato
 ½ cup dry white wine
 1 quart fish or vegetable stock
 1 lemon, thinly sliced
 2 bay leaves
 4 oz tuna belly
Roasted Tomatoes
 1 quart cherry tomatoes
 1 tsp salt
 1 tsp sugar
 1 tsp olive oil
Tomato Salad
 ½ cup cherry tomatoes, sliced
 1 heirloom tomato, cut into wedges
 2 tsp salt
 1 tbsp lemon juice
 1 tbsp olive oil
To Assemble and Serve
 Olive oil
 Basil
 Mint

Preparation:

For the Lemon and Anchovy Powders
1

Heat dehydrator to 165°F. On a dehydrator tray, spread lemon slices and dehydrate until completely dry. On a sheet tray, spread anchovies and air dry overnight. Using a coffee grinder, grind lemon and anchovy, separately, to powders.

For the Veal
2

In a bowl, combine salt, 2 tablespoons Lemon Powder, and 1½ tablespoons Anchovy Powder. Completely coat veal in spice rub; set aside 30 minutes. In a cast iron, heat oil until almost smoking. Sear veal on all sides (center should remain raw). Transfer seared veal to refrigerator. When fully cooled, thinly slice veal as with carpaccio and shingle onto parchment paper. Cover and refrigerate.

For the Tonnato
3

In a pot, bring wine to boil. Add stock, lemon, and bay leaf; simmer. Poach tuna in slowly simmering court bouillon until cooked through. Remove lemon and bay leaf. Transfer tuna to Vitamix blender with 1 cup court bouillon; purée. Cover and refrigerate. Sauce will thicken as it chills.

For the Roasted Tomatoes
4

Turn on broiler. On a sheet tray, combine all ingredients. Broil mixture until tomatoes begin to burst, stirring occasionally to prevent burning. Tomatoes should shrink by half. Set aside to cool.

For the Tomato Salad
5

In a bowl, combine all ingredients plus 2 cups Roasted Tomatoes. Reserve.

To Assemble and Serve
6

On a chilled serving plate, arrange veal in a single layer; brush with oil. Scatter Tomato Salad on top. Spoon some Tonnato around plate. Finish with herbs.

Ingredients

Lemon and Anchovy Powders
 Lemons, sliced
 Cured black anchovies
Veal
 1 pound boneless veal loin, silver skin removed
 1 tbsp salt
 2 tbsp olive oil
Tonnato
 ½ cup dry white wine
 1 quart fish or vegetable stock
 1 lemon, thinly sliced
 2 bay leaves
 4 oz tuna belly
Roasted Tomatoes
 1 quart cherry tomatoes
 1 tsp salt
 1 tsp sugar
 1 tsp olive oil
Tomato Salad
 ½ cup cherry tomatoes, sliced
 1 heirloom tomato, cut into wedges
 2 tsp salt
 1 tbsp lemon juice
 1 tbsp olive oil
To Assemble and Serve
 Olive oil
 Basil
 Mint

Directions

For the Lemon and Anchovy Powders
1

Heat dehydrator to 165°F. On a dehydrator tray, spread lemon slices and dehydrate until completely dry. On a sheet tray, spread anchovies and air dry overnight. Using a coffee grinder, grind lemon and anchovy, separately, to powders.

For the Veal
2

In a bowl, combine salt, 2 tablespoons Lemon Powder, and 1½ tablespoons Anchovy Powder. Completely coat veal in spice rub; set aside 30 minutes. In a cast iron, heat oil until almost smoking. Sear veal on all sides (center should remain raw). Transfer seared veal to refrigerator. When fully cooled, thinly slice veal as with carpaccio and shingle onto parchment paper. Cover and refrigerate.

For the Tonnato
3

In a pot, bring wine to boil. Add stock, lemon, and bay leaf; simmer. Poach tuna in slowly simmering court bouillon until cooked through. Remove lemon and bay leaf. Transfer tuna to Vitamix blender with 1 cup court bouillon; purée. Cover and refrigerate. Sauce will thicken as it chills.

For the Roasted Tomatoes
4

Turn on broiler. On a sheet tray, combine all ingredients. Broil mixture until tomatoes begin to burst, stirring occasionally to prevent burning. Tomatoes should shrink by half. Set aside to cool.

For the Tomato Salad
5

In a bowl, combine all ingredients plus 2 cups Roasted Tomatoes. Reserve.

To Assemble and Serve
6

On a chilled serving plate, arrange veal in a single layer; brush with oil. Scatter Tomato Salad on top. Spoon some Tonnato around plate. Finish with herbs.

Vitello Tonnato, Tomato Salad, Cucumbers, Basil, Mint


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.