Grilled Veal Chop With Nicoise Vegetables And Arugula Pistou

Arugula Pistou

  • 1 pound arugula
  • 1 1/2 cup extra virgin olive oil
  • Salt and pepper
  • 8 veal chops, seasoned (about 10 ounces each)

Nicoise Vegetables

  • 2 tablespoons butter
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 4 purple fingerling potatoes, blanched, quartered, and roasted
  • 4 yellow fingerling potatoes, blanched, quartered, and roasted
  • 1 pound green beans, blanched and French cut
  • 1 pound asparagus, trimmed and blanched in salted water
  • 1 cup calamata olives, quartered
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 cup white anchovies
  • 3 tablespoons truffle oil
  • Salt and pepper

Combine all ingredients for pistou in a blender; process until a bright green and smooth. Set aside.

Have everything ready. Then, grill chops about 5 minutes. While chops are cooking, quickly prepare vegetables. In large, hot sauté pan heat butter; sauté shallots and garlic. Add roasted potatoes, green beans, asparagus, and olives, stirring and tossing between each addition. Then finish with tomatoes and anchovies; heat through. Drizzle with truffle oil and season with salt and pepper.

Distribute nicoise evenly on 8 individual serving plates. Top with veal chops and spoon on pistou.

Serves 8