Zesty Salad with Jicama

Zesty Italian Veal Salad

Total preparation and cooking time: 40 minutes (marinating time: 6 hours or overnight)

» 2 veal shoulder arm or blade steaks, cut ¾ inch thick (approx. 2½ pounds)
» 1 package (10 ounces) Italian salad mix (romaine & radicchio)
» 1 cup diced plum tomatoes
» ¼ cup freshly grated Parmesan cheese
» ¼ cup Italian dressing
» ½ teaspoon salt
» 1 bunch or 24 fresh chive sprigs
» 1 dozen basil leaves
» 1 tablespoon fresh oregano
» 2 teaspoons fresh lemon thyme
» 1 jicama, peeled and sliced
» 1 tablespoon chile powder
» 4 oz. olive oil
» additional salt and pepper to taste

Marinade:
» ¼ cup Italian dressing
» 2 tablespoons balsamic vinegar
» ¼ teaspoon pepper

1. In small bowl, combine marinade ingredients, mix well. Place veal steaks and marinade in plastic food-safe bag. Close bag securely and marinate in refrigerator 6 hours (or overnight, if desired), turning occasionally.

2. Remove veal from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium doneness, turning occasionally.

3. In a small bowl, combine chile powder, olive oil, salt, pepper and jicama. Place all ingredients in a plastic food safe bag. Close bag and marinate in refrigerator for 30 minutes.

3. To serve, in large bowl, combine greens, jicama, and the remainder of ingredients. Toss lightly. Divide equally among 4 plates. Sprinkle veal with salt. Trim fat from veal; remove bones. Carve veal crosswise into thin slices; arrange over salad.

Makes 4 servings (serving size: ¼ of recipe)