Grilled Veal Chops with Watercress Dijon Salad and Summer Radish Salad
Summer is as simple as you make it, with dishes that keep you out of the kitchen and enjoying the bounty of the season with friends and family. Easiest veal chops ever with show-stopping sides.- Prep Time 30 minutes
- Cook Time 12 minutes to grill the chops
Ingredients
4 Veal Chops
For Watercress Salad:
3T olive oil
2 bunches of watercress, pickled over
3 mini cucumbers, sliced on the bias
2 plum tomatoes, diced
Handful of roasted, slivered almonds
For the Watercress Vinaigrette:
Whisk Together:
¼ c good olive oil
2 medium garlic cloves
2 T good Dijon mustard
2 T white balsamic vinegar
4 T fresh lemon juice
For Summer Radish Salad:
Bunch of fresh radishes, diced up or thinly sliced to make 2 cups
½ cup Italian parsley, finely chopped
2 T good olive oil
4 T fresh lemon juice
Plenty of Kosher Salt and pepper
Directions:
- Heat up your grill.
- Grill your chops to 135-138°. Time depends on your grill.
- We do ours about 6 minutes on each side, but always use a meat thermometer. Let chops rest under foil.
Build your salads an hour ahead of time:
- Put watercress, cukes, tomatoes and almonds into a bowl.
- Blend all vinaigrette ingredients w a hand blender and pour over salad when ready to serve.
- For your radish salad, simply toss everything together and salt/pepper it up.
