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1
Season the veal chops with the rosemary, thyme, smashed garlic, and olive oil.
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2
Cover, and refrigerate for at least 4 hours, preferably overnight.
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3
Light the grill 30 to 40 minutes before cooking, and remove the veal chops from the refrigerator to allow them to come to room temperature.
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4
When the coals are broken down, red, and glowing, season both sides of the veal chops generously with fleur de sel and cracked black pepper.
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5
Place them on the grill, and cook 4 to 5 minutes per side, rotating a couple of times on each side, to sear nicely.
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6
Cook until medium-rare to mediumyou can peek inside at the bone to check that the meat is still a little pink.
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7
Scatter the arugula on a large platter, and place the chops on top.
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8
Spoon about a tablespoon of salsa verde over each one, and drizzle a little more over the greens.
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9
Serve the summer squash gratin and the extra salsa verde on the side.
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10
Preheat the oven to 400F.
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11
Cut the squash into 1/8-inch-thick slices.
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12
If youre using long zucchini-type summer squash, slice them on the diagonal.
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13
Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.
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14
Place the breadcrumbs in a bowl.
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15
Heat a small saute pan over medium heat for 1 minute.
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16
Swirl in the butter and cook a few minutes, until it browns and smells nutty.
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17
Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula).
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18
Wait a minute or so for the butter to cool, and toss well.
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19
Drain the squash and transfer it to a large mixing bowl.
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20
Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper.
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21
Toss to combine, and add the cheese and half the butter-coated breadcrumbs.
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22
Toss again, and taste for seasoning.
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23
(The raw garlic will taste strong at this point but will be delicious when cooked.)
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24
Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish.
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25
Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.
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26
Season the chops with herbs and garlic overnight.
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27
You can make the gratin ahead of time and wait until just before serving to bake it.
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28
Light the grill when the gratin goes in the oven.
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29
If you like, make the salsa verde a few hours ahead of time.
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30
You will need 1 1/2 batches salsa verde for the gratin and the finished dish.
