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Recipe:Herbed Veal Chopswith Radicchio Salad

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

These juicy, elegant chops need little more than a dry marinade to make them shine. Serve with a radichhio, clementine, and red onion salad, drizzled with light dressing, to accentuate the chops' natural flavor with citrus and crunch. Serves 2 - .

Ingredients

Serving Size
  • Bone-In Veal Rib Chops, thawed

    1.25 LB
    Qty 1.25 LB
    $23.73
  • Lavender Rosemary Salt

    1 bottle
    Qty 1 Tbsp.
    $4.98
  • Oregano Leaves

    1 bottle
    Qty 2 Tbsp.
    $3.98
  • FROZEN GARLIC - DOROT

    1 box
    Qty 2 Cubes
    $2.28
  • Lime Juice

    Qty 3 Tbsp.
  • Olive Oil

    Qty 1 Tbsp.
  • Fresh Parsley, finely chopped

    Qty 3 Tbsp.
  • For the Salad:

    Qty
  • Radicchio, cored and thinly sliced

    Qty ½ Head
  • Clementines, peeled and membranes removed

    Qty 2
  • Red Onion, thinly sliced

    Qty ¼ Onion
  • Red Wine Vinegar

    Qty 2 Tbsp.
  • Extra Virgin Olive Oil

    Qty 2 Tbsp.
  • Honey

    Qty 2 tsp.
  • Dijon Mustard

    Qty 1 tsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78

Cooking
Instructions

  1. In a shallow bowl, mix Lavender Rosemary Salt, oregano, garlic, lime juice and olive oil. Marinate veal in seasoning and set aside for 30 minutes.
  2. Place radicchio and red onions in a salad bowl. Slice peeled clementines ¼” thick and add to salad.
  3. In a separate bowl mix honey, mustard and vinegar. Whisk in olive oil and season with salt and pepper and set aside.
  4. Heat a grill over medium-high heat. Cook veal chops 3-4 minutes per side or until internal temperature reads 130°F for medium.* Remove from grill and allow to rest 5 minutes.
  5. Evenly divide salad on two dinner plates and drizzle with dressing. Place veal chops next to salad and serve.
    *USDA recommends cooking veal to an internal temperature of 145°F.

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