Veal Chops with Tomato & Green Mango Salad

By [e-mail]

Ingredients

• 3/4 C olive oil
• 4 veal rib chops
• Salt & pepper
• 1/2 C parsley, 1/4 C chopped
• 2 cloves minced garlic
• 1 t thyme leaves
• 4 med heirloom tomatoes, sliced 1/2" thick
• 2 Vidalia onions, separated into 1/2" rings
• 1 C basil
• 1/4 C cider vinegar
• 1/4 t sugar
• 1 large green mango, finely shredded

Preparation

Step 1

Season veal chops with salt & pepper. In large shallow dish, combine 1/2 C olive oil with chopped parsley, garlic & thyme. Add veal chops, coating well. Let stand for 4 hrs.
In very large shallow dish, arrange tomato slices & onion rings in slightly overlapping rows. Tuck basil & parsley leaves between slices. Drizzle with 2 T olive oil & let stand 2 hrs.
Light grill. Remove chops from marinade & grill over med-hot fire un til browned & still pink in center, @ 6 min. per side. Transfer to platter; let stand 5 min.
In small bowl, mix vinegar with sugar & remaining 2 t olive oil; season with salt & pepper. In med. bowl, toss mango with 3 T vinaigrette. Set chop on each plate; spoon tomato-onion salad alongside & drizzle with remaining vinaigrette. Sprinkle with mango & serve.


July 408.3 Cal