© Copyright 1995-2016, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 Tomato, diced
1 Dried Red Chili Pepper Pinch
½ Red Onion, diced
2 tablespoons Extra Virgin Olive Oil
7 Black Olives, quartered
2 tablespoons Red Wine Vinegar
1 tablespoon Capers
2 Large Veal Loin Chops
1 Tablespoon Fresh Basil, chopped
½ Arugula bunch
Mix the tomato, onion, olives, capers, basil, chili peppers, 1 tablespoon of the olive oil and the vinegar. Add salt and pepper to taste.
Preheat a grill or broiler. Brush the veal chops with the remaining olive oil. Place them on a hot grill or under the broiler, and cook, turning them once.
To serve, line individual plates with a bed of arugula. Remove the chops from the grill or broiler and place on the arugula. Top with the tomato mixture. Grind black pepper over the top to taste.