Veal Scallopine With Charred Cherry Tomato Salad – a delicious recipe with extra-virgin olive oil, sherry vinegar, shallot, mustard, Kosher salt, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Light a grill. In a large bowl, whisk the olive oil with the sherry vinegar, minced shallot and Dijon mustard. Season the vinaigrette with salt and pepper.
2
Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, about 4 minutes. Add the tomatoes to the vinaigrette and lightly smash the tomatoes to release some of their juices.
3
Season the veal with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer to plates.
4
Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.
130
kcal
Calories
12
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 shallot, minced, 1 teaspoon Dijon mustard, and more.
Yes, Veal Scallopine With Charred Cherry Tomato Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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