Holiday food – tomatoes and veal

I’ve just had a couple of weeks away in the Vaucluse department in Provence. One of the best things about being in that part of France is the quality of the local produce and I think that simplicity is the best way with such excellent ingredients. This tomato salad is a good example; really ripe, tasty tomatoes, local good extra virgin olive oil, some lemon juice, finely chopped white onion, fresh basil, salt and pepper together make a dish that can be eaten as a side dish or with maybe some good cheese and crusty bread as a light lunch.

Here, the salad is an accompaniment to a griddled veal chop with a cream and mushroom sauce, and frites.

The same tomatoes are served again in a salad with radishes with this simple veal steak, sautéed with some olive oil and butter and served with frites.

Veal is a wonderful meat and the cuts I used were from grass-fed, free range calves, with no cruelty involved. We really should eat more veal, it is a by-product of the dairy industry and so long as the calves are properly reared it is the same as eating any other meat.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s