My F&W
quick save (...)
Chilled Veal Roast with Herbes de Provence and Fennel Salad. Photo © Raymond Hom
© Raymond Hom

Chilled Veal Roast with Herbes de Provence and Fennel Salad

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 30 MIN Plus 3 hr chilling
  • SERVINGS: 4
  • MAKE-AHEAD

Marcia Kiesel uses Picholine olives and herbes de Provence to give this luscious cold roast a distinctly southern French feel.

  1. One 2 1/2-pound boneless veal leg roast
  2. 1/4 cup Picholine olives, pitted and chopped
  3. 1 tablespoon plus 1 teaspoon herbes de Provence
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 large scallion, minced
  6. 1/2 teaspoon finely grated lemon zest
  7. Salt and freshly ground black pepper
  8. 1/4 cup white wine
  9. 3 1/2 tablespoons freshly squeezed lemon juice
  10. 1 large garlic clove, minced
  11. 2 fennel bulbs—very thinly sliced on a mandoline, soaked in ice water for 1 hour and drained
  12. 1 pint cherry tomatoes, halved
  13. 2 tablespoons chopped parsley
  1. Preheat the oven to 375°. Set the roast on a work surface. Using a sharp knife, slice the roast lengthwise about two-thirds of the way through. In a small bowl, combine the olives, 1 teaspoon of the herbes de Provence, 1 tablespoon of the oil and the scallion and lemon zest. Rub the roast all over with the remaining 1 tablespoon of herbes de Provence, and season with salt and black pepper. Pack the olive mixture into the slit and tie the roast closed with butcher's twine at 2-inch intervals.
  2. In a large ovenproof skillet, heat 2 tablespoons of the olive oil. Add the veal roast and cook over moderately high heat until browned all over, about 2 minutes per side. Transfer the skillet to the oven and roast the veal for about 30 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 145°. Transfer the veal roast to a plate and let it cool to room temperature. Wrap the veal roast in plastic and refrigerate until it is chilled, at least 3 hours or overnight.
  3. Meanwhile, set the skillet over high heat and add the wine. Boil for 1 minute, scraping up any browned bits. Add 1/4 cup of water and boil for 30 seconds. Remove the skillet from the heat and pour in any accumulated juices from the cooling veal. Let the pan sauce cool to room temperature. Stir in 1 tablespoon of the oil and 1/2 tablespoon of the lemon juice and season with salt and black pepper.
  4. In a bowl, combine the remaining 2 tablespoons of oil, 3 tablespoons of lemon juice and the garlic; season with salt and black pepper. Pat the fennel dry with paper towels and add to the bowl with the tomatoes and parsley. Toss well.
  5. Remove the twine from the veal. Carve the roast into 1/3-inch-thick slices and transfer to plates. Spoon the pan sauce over the meat and serve the fennel salad alongside.
Make Ahead The cooked veal and pan sauce can be refrigerated separately for up to 2 days. Serve the veal lightly chilled and the pan sauce at room temperature.

Suggested Pairing

Serve it with an equally cool Provençal rosé, which is certainly what anyone from Marseille would do.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.