Whole-meal Veal Salad with Turmeric and Berries

Ingredients

• 500 g (1 lb) Quebec Veal brochette strips or steak cut into strips

Marinade

• 60 ml (1/4 cup) canola oil
• 15 ml (1 tbsp) lemon juice
• 10 ml (2 tsp) turmeric powder
• 5 ml (1 tsp) pepper
• 1 garlic clove, finely chopped
• 5 ml (1 tsp) honey
• A few drops of Sriracha chili sauce or 1 pinch of chili powder

Yogurt salad dressing

• 125 ml (1/2 cup) plain yogurt
• 30 ml (2 tbsp) honey
• 2 ml (1/2 tsp) finely chopped garlic
• 2 ml (1/2 tsp) turmeric powder
• 2 ml (1/2 tsp) pepper
• A few drops of Sriracha chili sauce or 1 pinch of chili powder

Salad

• 2 l (8 cups) young spinach
• 250 ml (1 cup) grated red cabbage
• 250 ml (1 cup) field berries (strawberries, raspberries, blueberries and blackberries)
• 60 ml (1/4 cup) red onions cut into fine rounds

Preparation

1. Mix all the marinade ingredients together with a whisk.
2. Pour the marinade over the veal strips and let marinate for 30 minutes.
3. In the meantime, prepare the salad dressing by mixing all the ingredients with a whisk; place in the refrigerator.
4. Preheat the barbecue (BBQ) to high temperature, or the oven to maximum intensity (broil).
5. Remove the veal strips from the marinade, thread them on 8 wood skewers and cook until the internal temperature reaches 66°C (150°F), about 1 to 2 minutes on each side.
6. Divide the young spinach and red cabbage among 4 plates. Distribute the salad dressing, add the berries and onion rings, and top with the veal brochettes.

Alternative : For cooking in the oven, place the brochettes on a grill, in a cookie sheet, and cook them on the top rack at maximum intensity (broil) until the internal temperature reaches 66°C (150°F), about 1 to 2 minutes on each side.