Grilled Veal Chops with Summer Squash Gratin and Salsa Verde

Name: Grilled Veal Chops with Summer Squash Gratin and Salsa Verde
Ingredients: 6 free-range veal chops, about 10 ounces each (see Sources); 1 tablespoon rosemary leaves; 1 tablespoon thyme leaves; 2 cloves garlic, smashed; 3 tablespoons extra-virgin olive oil; 1 bunch arugula, cleaned; Salsa verde (see page 132); Summer squash gratin with salsa verde and Gruyère (recipe follows); Fleur de sel and freshly cracked black pepper; 2 pounds summer squash; 1 1/2cups fresh breadcrumbs; 3 tablespoons unsalted butter; 3/4 cup sliced shallots; 1 teaspoon minced garlic; 1 tablespoon thyme leaves; 1/2 cup salsa verde (see page 132); 1 cup grated Gruyère cheese; Kosher salt and freshly ground black pepper

January 24, 2012

Most people have heard horror stories about the conditions under which calves are raised for veal. Fortunately, today there are thoughtful ranchers raising free-range veal without antibiotics. This contemporary veal won’t taste or look like the pale, white meat your grandparents were accustomed to. The free-range veal we serve at Lucques is rosy red in color, with more character and flavor than its inhumanely treated counterpart. It’s worth pursuing. To keep the chops juicy, grill them medium-rare to medium.

Cooks' Note

Season the chops with herbs and garlic overnight. You can make the gratin ahead of time and wait until just before serving to bake it. Light the grill when the gratin goes in the oven. If you like, make the salsa verde a few hours ahead of time. You will need 1 1/2 batches salsa verde for the gratin and the finished dish.

Recipe notes

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