VEAL CHOP, AVOCADO AND BEET SALAD BY CHEF JONATHAN MAYER
Preparation and cooking time: 35 minutes
4 bone-in veal chops
1/2 cup mayonnaise
1/2 cup chopped chives
2 tsp chopped tarragon
1 tbsp Dijon mustard
Juice and zest of one lemon
Ingredients for the salad:
2 cooked red beets, peeled and diced
1 yellow beet, peeled and diced
2 tbsp olive oil
1 head of Boston lettuce, ripped up
2 ripe avocados, peeled and diced
1/4 cup pumpkin seeds
In a food processor, mix all the ingredients for the vinaigrette, add salt and pepper.
Heat the barbecue to maximum heat, oil half of the grill.
Coat the meat with 2 tablespoons of the herb mayonnaise (vinaigrette), salt and pepper.
Cook the meat for 5 minutes on each side for a pinkish color.
Mix the salad with the dressing, dress with the veal chop and sprinkle with pumpkin seeds.
Enjoy your meal.