In this faster version of a steak salad, charred tomatoes add their warm, tangy juices to an arugula salad served alongside quick-grilled veal scallopine.

Nick Fauchald
Recipe by Food & Wine June 2008

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© Tina Rupp

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a large bowl, whisk the olive oil with the sherry vinegar, minced shallot and Dijon mustard. Season the vinaigrette with salt and pepper.

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  • Heat a medium cast-iron skillet on 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.

  • Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.

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