Grilled Veal Salad with Sherry Vinegar

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1/2 cup + 3 tbsp. sherry vinegar, divided

1-1/2 cups + 3 tbsp. Extra-virgin olive oil, divided

6 ea. garlic cloves, minced

1-1/2 tsp. kosher salt, divided

3/4 tsp. freshly ground black pepper, divided

12 ea. veal loin, short tenderloins (IMPS/NAMP (347), trimmed, about 6 lb.

2 large onions, cut into 48 pcs. (1-1/2-inch thick), about 1 lb. each

3 red bell peppers, cut lengthwise into 24 (1-inch thick) slices, about 8 oz. each

3 yellow bell peppers, cut lengthwise into 24 (1-inch thick) slices, about 8 oz. each

1-1/2 cups marinated olives, coarsely chopped, about 8 oz.

1

For Marinade: Cut veal tenderloins crosswise into 8 ounce steaks Combine marinade ingredients such as 3 tbsp. vinegar, 3 tbsp. oil, garlic, 3/4 tsp. salt and 1/2 tsp. pepper in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 3 to 4 hours.
2

For Vinaigrette: Whisk ingredients such as 1-1/2 cups oil, 1/2 cup vinegar, 3/4 tsp. salt and 1/4 tsp. pepper in bowl until blended. Set aside.
3

Thread onion pieces onto skewers. Grill onions and bell pepper slices 10 to 15 minutes or until lightly charred. Place in large bowl. Set aside.
4

Grill 1 veal tenderloin steak until medium doneness, turning often. Carve into 1/2-inch thick slices. Toss with 2 red bell pepper slices, 2 yellow pepper slices, 4 onion pieces, 2 Tbsp vinaigrette and 2 Tbsp olives.

Chef David Rosengarten

preparation methods	Grill & BBQ, Marinate
Meals/Courses	Brunch - Savory, Entrees
cuisines	European, North & South American