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

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cuisines North & South American
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