Herb Salad on Veal

A fantastic solo supper from Tim McRoberts: juicy grilled veal and golden fried potatoes with a fragrant leafy herb salad
Herb Salad on Veal
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2-3 handfuls of leafy herbs, leaves picked, including tarragon, chervil, flat-leafed parsley, chives, thyme, dill and lemon balm
  • 1 small veal tenderloin, weighing about 180g
  • 2 tbsp olive oil
  • 2 potatoes, thinly sliced
  • nutmeg, freshly grated
  • 1 chives, to garnish

For the dressing:

  • 70 ml white wine vinegar
  • 2 shallots, chopped finely
  • 1 tsp Dijon mustard
  • 1 tbsp tarragon, chopped
  • 1 tbsp chervil, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp thyme, chopped
  • 1 tbsp dill, chopped
  • 150 ml extra virgin olive oil
  • salt, and freshly ground black pepper


1. Pick over the herbs to remove any debris or discoloured ones. Place in a bowl.

2. Make the dressing by mixing the vinegar, shallots, mustard, chopped herbs, and salt and pepper together in a bowl. Add the oil and whisk until smooth.

3. Place the veal in a grill pan and brush with oil. Place under a preheated hot grill for about 10 minutes, turning, until browned and medium rare.

4. Meanwhile, heat the remaining oil in a heavy-based frying pan over medium heat. Add the potato slices in a single layer and season with freshly grated nutmeg. Fry for 5-7 minutes, turning, until golden and crisp. Drain on paper towel.

5. Layer the potatoes in the middle of a serving plate. Place the veal on top.

6. Pour enough of the dressing over the herb salad to just coat the leaves. Toss gently. Arrange a mound of salad on top of the veal.

7. Garnish with a chive and drizzle some of the dressing around the edge of the plate.

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