Cold Loin Of Veal With Celery-Steamed Leeks

Name: Cold Loin Of Veal With Celery-Steamed Leeks
Total time: 30 min
Yield: Four servings
Ingredients: 1 teaspoon olive oil; 2 1-inch-thick veal loin chops, boned; 2 teaspoons celery seeds; 3 1/4 cups celery juice (see recipe); 12 leeks, julienned and washed; 2 teaspoons salt, plus more to taste; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings

1teaspoon olive oil
21-inch-thick veal loin chops, boned
2teaspoons celery seeds
3¼cups celery juice (see recipe)
12leeks, julienned and washed
2teaspoons salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat the olive oil in a medium-size cast-iron or other heavy skillet. Sprinkle the veal chops on both sides with the celery seeds. Place in the skillet and sear on both sides, about 4 minutes. Cover and cook until chops are just cooked through, turning them once, about 10 minutes. Remove from pan and let cool. Refrigerate until cold.
Step 2
Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes. Let cool. Place the leeks in a bowl and toss with the remaining ¼ cup celery juice, 2 teaspoons salt and pepper.
Step 3
Divide the leeks among 4 plates. Cut the veal chops across into thin slices. Fan the veal slices over the leeks. Season with salt and pepper to taste and serve immediately.