Ginger Marinated Veal with Radicchio Salad

Ingredients

• 650 g Quebec Veal tenderloin, cut into medallions

For the sauce

• 85 ml (1/3 cup) camelina oil
• 60 ml (1/4 cup) grated ginger
• 60 ml (1/4 cup) Fitcook Foodz sugar-free honey mustard
• 60 ml (1/4 cup) apple cider vinegar
• 45 ml (3 tbsp) maple syrup
• 15 ml (1 tbsp) spices of your choice

For the salad

• 1/2 fennel bulb, finely julienned
• 1 large carrot, julienned
• 1 radicchio, cut into 4
• 125 ml (1/2 cup) fresh herbs of your choice
• 1 pear, julienned

Preparation

1. Place all sauce ingredients in a Masson jar. Shake well. Taste and adjust if necessary.
2. Place veal and half the sauce in a large, airtight, resealable dish. Marinate for 30 minutes to 12 hours.
3. On the BBQ, cook marinated veal medallions and radicchio quarters for 3 to 4 minutes on each side, depending on desired doneness and size of fillets. Let meat rest for 10 minutes before slicing.
4. Chop the grilled radicchio.
5. Place chopped grilled radicchio and all salad ingredients in a large bowl. Add remaining dressing.
6. Serve salad with slices of marinated veal.

Recipe from Le Fit Cook.