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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Trimmer Tuesday with Veal Scallopine with Charred Cherry Tomato Salad

March 29th, 2016 · No Comments · Agrotourism, Allergies, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Grilling, Hanukkah, Holiday, Italian, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, Passover, Queens, salad, Spring Recipes, Tips, Trimmer Tuesday, Trimmer Tuesdays, Wine

The treatment of livestock has evolved as a result of so many small, sustainable farms exercising a new brand of agriculture and relationship with mother earth and all her children. There are many farms in the U.S. that raise free range, young calves on mother’s milk with the same care given to the other young animals with which we nourish ourselves including Cornish hens, eggs, lamb and suckling pig. We, at SeasonedFork, have sourced veal from some farms in upstate New York and chances are, there is a farm near you where you can procure meat raised as nature intended.

One of my colleagues was eating a lot of veal lately and inspired me to pick up a loin for some savory scallopine with a recipe adapted from Food and Wine Magazine. Try them with this salad or other seasonal salad and reap the benefits of a protein-packed dinner for tonight’s Trimmer Tuesday dinner. A local Rosé is the perfect accompaniment for this dish.


2 tablespoons extra-virgin olive oil
2 tablespoons sherry or apple cider vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
North Fork sea salt and freshly ground pepper
1 pint cherry tomatoes
Four 4-ounce veal cutlets
4 cups baby arugula (4 ounces) or butter lettuces from Satur Farms
1/2 cup shaved Parmigiano-Reggiano cheese (1 1/2 ounces)

In a large bowl, whisk the olive oil with the vinegar, minced shallot and Dijon mustard. Season the vinaigrette with salt and pepper.
Heat a medium cast-iron skillet on the stove top or 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.
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 and serve the tomatoes and salad on each plate with the veal or on platters topped with the cheese shavings. This is great for outdoor dining as the items are delicious at room temperature.

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