Recipe adapted from Chef James Cassidy, Ram International, Lakewood, WA
Ingredients
Marinade:
- 2 cups or 8 oz Diced white onions (1/2 inch)
- 1 cup Tabasco Chipotle Pepper Sauce
- 1 cup Veal stock
- 1 cup Cola (omitted brand name)
- 3/4 cup or 1 oz Chopped fresh cilantro
- 1/2 cup Fresh lime juice
- 1/4 cup Vegetable oil
- 1 Tbsp Minced garlic
- 1-1/2 tsp Ground cumin, toasted until fragrant
- 1 tsp Chili powder
- 1/2 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
- 4-1/2 lb Veal short tenderloins (IMPS/NAMP 347)
Champagne Vinaigrette:
- 1/2 cup Champagne vinegar
- 1/4 cup Dijon-style mustard
- 1 Tbsp Sugar
- 1 cup Canola oil
- 1 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- Kosher salt as needed
- Freshly ground black pepper as needed
- 24 cups or 1-1/2 lb Baby spring lettuce mix
- 9 cups or 12 oz Sliced medium button mushrooms, 1/8 inch thick
- 2-1/2 cups or 12 oz Sliced zucchini (bias cut), 1/8 inch thick
- 3 cups or 6 oz Sliced red onions, 1/8 inch thick
- 2 cups or 6 oz Carrots, cut into julienne strips
- 12 each (4 cups) Chopped hard-cooked eggs
- 12 each Roma tomatoes, cut into quarters
- 4-1/2 cups or 9 oz Shredded Sartori Asiago Cheese
Instructions
Marinade:
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Combine marinade ingredients in large non-reactive container. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.
Champagne Vinaigrette :
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Yield: 1-1/2 cups
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Whisk vinegar, mustard, sugar, salt and pepper in small bowl until sugar is dissolved. Gradually whisk in oil until emulsified. Cover and refrigerate until ready to serve.
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Remove veal tenderloins from marinade; discard marinade. Season with salt and pepper; grill to medium doneness. Keep warm; set aside.
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Toss 2 cups lettuce mix, 1 oz mushrooms, 1 oz zucchini, 1/2 oz onions and 1/2 oz carrots with 2 Tbsp vinaigrette; place in center of plate. Top with 1/3 cup egg and 4 tomato quarters. Slice 4 oz tenderloins and lay shingled in front of salad. Sprinkle 3/4 oz Sartori Asiago Cheese over entire salad.
