With flavors of Dijon mustard, basil and anchovy, this simple dish packs a lot of flavour.
Heat a bbq until the coals are glowing, or heat a griddle pan until very hot.
Zest 2 of the lemons into a large bowl then squeeze in the juice. Add a few sprigs of mint, parsley, dill, chervil and tarragon. Add 150ml/5floz of the extra virgin olive oil, mix to combine and set aside.
Place a long sheet of cling film onto a board, then lay all the slices of veal onto it and cover with a second sheet of cling film. Bash with a rolling pin until about 1cm/½“ thick then place the pieces of veal into the herby oil. Toss to coat then set aside while you make the salsa verde.
Chop the shallot and remaining herbs all together on a board until finely chopped. Add the zest of 2 more lemons then chop again.. Add the anchovies and chop all together, then finally add the Dijon mustard and capers and chop until you have a fine mixture. Season with salt and black pepper then make a hollow in the centre.
Lift the veal out of the marinade onto the bbq or griddle and cook for 2-3 minutes before turning over and cooking for another 2 minutes. Remove and place straight onto a serving platter.
While the veal cooks, heat a sauté pan until hot, add 50ml/2floz of the extra virgin olive oil and sauté until just wilted then spoon over the veal.
Pour the last of the extra virgin olive oil into the centre of the herb pile and mix together until it forms a thick paste. Spoon over the top of the veal and spinach and serve with the last lemon cut into wedges.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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