Cold Loin Of Veal With Celery-Steamed Leeks

1. 1

   Heat the olive oil in a medium-size cast-iron or other heavy skillet.

2. 2

   Sprinkle the veal chops on both sides with the celery seeds.

3. 3

   Place in the skillet and sear on both sides, about 4 minutes.

4. 4

   Cover and cook until chops are just cooked through, turning them once, about 10 minutes.

5. 5

   Remove from pan and let cool.

6. 6

   Refrigerate until cold.

7. 7

   Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil.

8. 8

   Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes.

9. 9

   Let cool.

10. 10

    Place the leeks in a bowl and toss with the remaining 1/4 cup celery juice, 2 teaspoons salt and pepper.

11. 11

    Divide the leeks among 4 plates.

12. 12

    Cut the veal chops across into thin slices.

13. 13

    Fan the veal slices over the leeks.

14. 14

    Season with salt and pepper to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.