COLD LOIN OF VEAL WITH CELERY-STEAMED LEEKS

Cold Loin Of Veal With Celery-Steamed Leeks image

Provided by Molly O'Neill

Time 30m

Yield Four servings

Number Of Ingredients 7

Previous Next

Ingredients

1 teaspoon olive oil
2 1-inch-thick veal loin chops, boned
2 teaspoons celery seeds
3 1/4 cups celery juice (see recipe)
12 leeks, julienned and washed
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

Heat the olive oil in a medium-size cast-iron or other heavy skillet. Sprinkle the veal chops on both sides with the celery seeds. Place in the skillet and sear on both sides, about 4 minutes. Cover and cook until chops are just cooked through, turning them once, about 10 minutes. Remove from pan and let cool. Refrigerate until cold.
Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes. Let cool. Place the leeks in a bowl and toss with the remaining 1/4 cup celery juice, 2 teaspoons salt and pepper.
Divide the leeks among 4 plates. Cut the veal chops across into thin slices. Fan the veal slices over the leeks. Season with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 965 milligrams, Sugar 12 grams, TransFat 0 grams