Veal escalopes with salsa verde

Serves 6-8 Starters and mains

Advertisement

Method

Heat a barbecue until the coals are glowing, or a griddle pan until very hot. Zest 2 of the lemons into a large bowl and squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon, and the halved garlic bulb. Add 150ml of the extra virgin olive oil, mix to combine and set aside.

Place a long sheet of cling film on a board, then lay all the slices of veal on it and cover with a second sheet of cling film. Bash with a rolling pin until about 1cm thick, then place the pieces of veal in the herby oil. Toss to coat, then set aside while you make the salsa verde.

Chop the shallot, garlic cloves and the remaining herbs, including the basil, together finely on a board. Add the zest of 2 more lemons, then chop again. Add the anchovies and chop all together, then finally add the Dijon mustard and capers, and chop until you have a fine mixture. Season with salt and pepper, then make a hollow in the centre.

Lift the veal out of the marinade and onto the barbecue or griddle and cook for 2-3 minutes, then turn over and cook for another 2 minutes. Remove and put straight onto a serving platter.

While the veal cooks, heat a sauté pan until hot. Add 50ml of the extra virgin olive oil and the spinach leaves and sauté until just wilted. Spoon over the veal.

Pour the last of the extra virgin olive oil into the centre of the herb pile and mix together until it forms a thick paste. Spoon over the top of the veal and spinach, and serve with the last lemon, cut into wedges.