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Chilled Veal Roast with Herbes de Provence and Fennel Salad
FOOD AND WINE14Ingredients
90Minutes
790Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. veal leg roast (boneless)
- 1/4 cup picholine olives (pitted and chopped)
- 1 Tbsp. Herbes de Provence
- 1/4 cup extra-virgin olive oil
- 1 scallion (large, minced)
- 1/2 tsp. grated lemon zest (finely)
- salt
- freshly ground black pepper
- 1/4 cup white wine
- 3 1/2 Tbsp. lemon juice (freshly squeezed)
- 1 large garlic clove (minced)
- 2 fennel bulbs (—very thinly sliced on a mandoline, soaked in ice water for 1 hour and drained)
- 1 pt. cherry tomatoes (halved)
- 2 Tbsp. chopped parsley
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium650mg27% |
| Potassium1540mg44% |
| Protein50g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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