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.)

  1. Light a grill. In a large bowl, whisk the olive oil with the vinegar, shallot and mustard. Season with salt and pepper.
  2. 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.
  3. 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
  4. 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.

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