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Chilled Veal Roast with Herbes de Provence and Fennel Salad

See full recipe on: Food & Wine



Ingredients

One 2 1/2-pound boneless veal leg roast
1/4 cup picholine olives, pitted and chopped
1 tablespoon plus 1 teaspoon herbes de provence
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large scallion, minced
1/2 teaspoon finely grated lemon zest
Salt and freshly ground black pepper
1/4 cup white wine
3 1/2 tablespoons freshly squeezed lemon juice
1 large garlic clove, minced
2 fennel bulbs�\u0094very thinly sliced on a mandoline, soaked in ice water for 1 hour and drained
1 pint cherry tomatoes, halved
2 tablespoons chopped parsley

Nutrition 4 servings

Per Serving % Daily Value
Calories 568
Fat 30g 46%
Carbs 9g 3%
Protein 61g 122%
Fiber 3g 13%
Cholesterol 221mg 73%
Sodium 270mg 11%
     
Fat
Carbs
Protein

Preparation






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