Herbed Veal Loin Salad

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1-3/4 cups olive oil, divided

4 tbsp. lemon juice, divided

3 lb. Veal Loin, Strip Loin, Boneless, Special, trimmed (IMPS/NAMP 344A)

3/4 cup minced fresh parsley

3 tbsp. minced fresh garlic

1½ tsp. minced fresh thyme

½ tsp. cracked black pepper

½ cup + 2 tbsp. red wine vinegar

salt and ground black pepper, to taste

1½ lb. mixed salad greens

9 oz. sliced fresh mushrooms

1

Combine 1/4 cup oil and 2 tbsp lemon juice; rub into veal strip loin. Combine parsley, garlic, thyme and pepper; press evenly onto veal loin. Roast in 350°F oven to 150°F internal temperature. Keep warm.
2

Whisk Vinaigrette ingredients until blended such as 1-1/2 cups oil, vinegar, 2 tbsp lemon juice, season with salt and pepper.
3

Carve veal into thin slices. For each portion: Plate 2 ounces greens topped with ¾ ounce mushrooms and 3 ounces veal. Drizzle with 3 tablespoons Vinaigrette.

½ teaspoon dried thyme leaves may be substituted for fresh.