Happy spring! Even as the temperatures are fluctuating, I’m still excited for all of the local spring produce we’ll have access too soon enough.
Here’s a great recipe to take advantage of a delicious cut of veal bavette and maximize the use of your grill.
Grilled Veal Bavette & Asparagus Salad
Serves 2 as a main or 4 as a side
keto, paleo, gluten free
450 g Ferme Reveuse veal bavette, trimmed of all silver skin
1/4 cup red wine
2 tbsp olive oil
3 cloves garlic, minced
1/2 onion, sliced thick
1 tsp salt
1 bunch asparagus, woody ends trimmed
2 cups washed baby spinach or hearty salad greens
Dressing
2 tbsp lemon juice
2 tbsp olive oil
1 tsp maple sugar
1/2 tsp dried oregano
1/4 tsp salt
1 clove garlic, minced
Marinate bavette by putting it whole in a platter with red wine, olive oil, garlic, onion slices and salt. Marinate for 30 min, flip and marinate for 30 more minutes at outside of the fridge.
Preheat a grill over medium high heat.
When grill is hot, grill bavette for approximately 3-5 minutes per side or until internal temperature reaches 120F. Reserve the marinade. Remove bavette off the heat and immediately tent with foil for 10 minutes.
Toss asparagus spears in the reserved marinade. Grill asparagus and onion slices in a vegetable grill pan until asparagus is bright green and slightly charred, another 3-5 minutes.
Meanwhile, whisk together dressing ingredients together and set aside.
To serve, cut the bavette against the grain as thin as possible. Top veal on top of spinach. Place grilled vegetable along side the veal and drizzle dressing on top all over.
