VEAL CHOP, AVOCADO AND BEET SALAD BY CHEF JONATHAN MAYER

Preparation and cooking time: 35 minutes Meat: 4 bone-in veal chops Ingredients: 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 Instructions: 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.