Veal
Combine chops and marinade in shallow pan; let stand for 1 to 2 hours in refrigerator, turning occasionally.
Golden Raisin Asparagus Salad
Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces (julienne) and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill.
California Raisin-Rice Pilaf
Cook pilaf according to package directions. Add remaining ingredients to hot pilaf and mix together. Keep hot.
To Serve
Remove chops from marinade. Discard used marinade and grill chops over high heat for 5 to 6 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare). Spoon 1/3 cup pilaf onto each serving plate. Arrange grilled veal chop on top and add 1/2 cup salad on top of that. Serve immediately.
Note: Nutrition analysis does not include marinade.
Ingredients
Veal
- 6 veal chops (about 4 ounces each)
- 1 (12-ounce) bottle garlic-olive oil marinade
- Salt and pepper; to taste
Procedure
Golden Raisin Asparagus Salad
- 11/4 Pounds fresh asparagus
- 1 small leek
- 1/2 Cup roasted red peppers, cut in matchstick-size pieces (julienne)
- 3/4 Cup California golden raisins
- 1 Tablespoon olive oil
- 3 Tablespoons fresh lemon juice
- Salt and pepper; to taste
California Raisin-Rice Pilaf
- 2 Cups rice pilaf
- 1/2 Cup California raisins
- 1/2 Cup peanuts, toasted
- 1/4 Cup chopped parsley