Veal and Cox's apple salad

Serves

Veal and Cox's apple salad (Jason Lowe)

British veal, now that it is responsibly farmed, is becoming more and more available in supermarkets and butchers. I've used the wing tip muscle from the rump here but you could use any cut that's suitable for frying or grilling. You can use whatever dessert apples you like if you can't get hold of Cox’s.

500-600g tender, lean veal, cut into 2-3cm-thick steaks
A little vegetable or corn oil for brushing
Salt and freshly ground black pepper
2 medium-sized dessert apples
A couple of handfuls of small, tasty salad leaves, washed and dried

For the dressing

1tbsp cider vinegar
½tbsp Tewkesbury or Dijon mustard
4tbsp cob nut or walnut oil

Heat a ribbed griddle or heavy frying pan, season the veal, add a little oil to the pan and cook the veal for 3-4 minutes on each side, keeping it nice and pink.

While the veal is cooking, cut the apple into slices of about one-third of a cm thick around the core, then cut the slices into batons.

Whisk all of the ingredients together for the dressing and season to taste. Cut the veal into thin slices.

Toss the salad leaves in the dressing and arrange on serving plates with the veal and scatter the apples on top.