Veal chops with broad-bean dragoncello
Salsa verde is so last century; this zesty dragoncello dressing-cum-sauce is made with tarragon so it has a lovely, distinctive flavour.
300g/10oz broad beans, podded weight
2 hard-boiled eggs, whites only, grated
2 veal chops, about 300g/10oz each
For the dragoncello
1 garlic clove
4 anchovy fillets
Large bunch tarragon, leave picked
Large bunch flat-leaf parsley, leaves picked
Juice and zest 1 lemon
100ml/3½oz olive oil
Zest ½ orange, grated, to serve
Start with the sauce. Roughly chop the garlic, anchovy fillets and herbs. Tip into a bowl with the lemon juice and zest and add enough oil to create a spoonable sauce. Set aside so the flavours develop.
Cook the beans in boiling salted water for 3 minutes. Drain then roughly chop a third of the beans. Add all the beans to the dragoncello, along with the grated egg whites and stir to combine.
Heat the oven to 200C/400F/Gas6. Rub the chops with a little oil, salt and pepper. Heat an oven-proof frying pan and cook the chops for 2 minutes on each side. Transfer to the oven for 8 minutes. Allow the meat to rest for 15 minutes before slicing thinly off the bone. Serve with the dragoncello and orange zest.
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