John Myers
Kohlrabi and Chanterelle Salad with Veal Chop
The perfect kohlrabi and chanterelle salad with veal chop recipe with a picture and simple step-by-step instructions.
- 2 piece Veal chop fresh, a 250 gr.
- 1 tablespoon Clarified butter
- 20 g Butter
- Fleur de Sel sea salt
- Black pepper from the mill
- 12 Sage leaves, fresh
- Vanilla pod scraped out
- 2 Pc. Eggs boiled, quartered
- 1 Pc. Kohlrabi fresh, peeled, quartered, cut into crescents
- 2 Pc. Young carrots, peeled, cleaned, cut into sticks
- 30 g Mesclun salad, washed and spun dry
- 100 g Chanterelles fresh, cleaned
- 1 tsp Shallot cubes
- 3 tablespoon Cherry vinegar
- 6 tablespoon Grapeseed oil
- 2 tablespoon Vegetable broth
- 1 tablespoon Granulated Dijon mustard
- Sugar
- Salt
- Sear the chops in clarified butter on both sides, place them on a baking sheet and season with pepper and fleur de sel on both sides. Roast in the oven at 110 degrees top / bottom heat for approx. 30 minutes. Remove from the pan and rest for 5 minutes to let.
- Make a vinaigrette from vinegar, oil, vegetable stock, mustard, sugar, salt and pepper.
- Blanch carrots and kohlrabi in salted water until firm to the bite, quench in ice water. Drain well. Marinate vegetables with the vinaigrette. Save some vinaigrette.
- Fry the chanterelles with the shallot cubes in 5 g butter, season with salt and pepper and add to the vegetables. Froth the remaining butter with the vanilla and sage, roll the cutlets in them and then cut them diagonally.
- Place the vegetables with the chanterelles on a plate, arrange the salad on top, drizzle with the rest of the vinaigrette and garnish with the egg quarters. Put on the cut chop and drizzle with the seasoned butter. Serve with fresh baguette.
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