Grilled Veal with Beet and Avocado Salad
Grilled Veal with Beet and Avocado Salad
Ingredients
- 1/2 cup (125 ml) mayonnaise
- 1/2 cup (20 g) fresh chives, plus more for serving
- 2 tsp fresh tarragon leaves, plus more for serving
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 4 bone-in veal chops or veal medallions, about ½ inch (1.5 cm) thick
- 2 medium red beets, peeled and thinly sliced on a mandoline
- 2 tbsp (30 ml) olive oil
- 1 Boston lettuce, torn
- 2 ripe avocados, peeled and halved
- 1/4 cup (40 g) roasted pumpkin seeds
Instructions
- Using a hand blender or small food processor, purée all of the ingredients, except for the veal, until smooth. Season with salt and pepper. Set aside.
- Preheat the grill, setting the burners to high. Oil one side of the grate.
- Coat the meat in 2 tbsp (30 ml) of the herb mayonnaise (see note). Season with salt and pepper. Set the remaining herb mayonnaise aside in the refrigerator.
Grilled Veal with Beet and Avocado Salad