In this faster version of a steak salad, charred tomatoes add warm, tangy juices to an arugula salad served alongside quick- grilled veal scaloppine.
2 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 small shallot, minced
1 tsp Dijon mustard
Kosher salt and pepper
1 pint cherry tomatoes
Four 4-oz veal cutlets
4 cups baby arugula (4 oz.)
1/2 cup shaved Parmigiano-Reggiano cheese (1 1/2 oz.)
- Light a grill. In a large bowl, whisk the olive oil with the vinegar, shallot and mustard. Season with salt and pepper.
- Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, 4 minutes. Add the tomatoes to the vinaigrette and lightly smash them to release some of their juices.
- Season the veal cutlets with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer the veal to plates
- Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.
WINE-Light, fragrant red, such as Gamay.