So we're gonna start with a delicious salad.
For the greens over here in the bowl,
I like to take Gem Romaine
or something like escarole.
Chop it up coarse, and throw it in the bowl
with lots of parsley tops.
I love big, flat-leaf parsley mixed into this salad,
and it balances the amount of smoked blue cheese
that I add to this salad.
I also love toasted nuts in this salad.
Hazelnuts, smoked almonds, or in this case,
some toasted walnuts that I've coarsely chopped.
So we're gonna add the walnuts for crunch.
Smoked blue cheese, yum.
And then we're gonna take a celery heart,
'cause I love those big beautiful
celery greens and leafy tops.
Goes so lovely with our parsley
and again, fabulous with blue cheese.
We're gonna throw our celery in there
with our crunchy walnuts and our grassy parsley.
I'll work on getting this smoked blue cheese
in there over the break.
Then for sweetness, we're gonna take
apples or pears or both, throw those into our salad.
So in the bottom of this jar,
we've got one shallot, grated.
I'm gonna add some grated garlic,
and I grate right over the jar so all of the shallot
or sometimes I use grated onion,
so all that juice goes down into the jar.
We're gonna add lemon juice,
and white balsamic vinegar,
or white wine or cider vinegar.
A fat, big ol' spoonful of grainy Dijon mustard.
And then we're gonna sweeten it up
with whichever you have in the pantry,
maple syrup, which I love,
I'm from upstate New York,
or just a fat ol' spoonful of honey.
So you got a honey mustard
or a honey maple base to your dressing.
Celery salt or celery seed, and some pepper,
and a little bit of fresh parsley.
And then you add three times as much olive oil
to acid, so if you have this much of acid,
you're going to fill it up to here with your olive oil.
Then give it a shake.
Over here, I have my thin-cut veal.
Of course, you can make piccata
out of pork scallops, chicken scallops, or veal scallops.
I'm going with veal today 'cause it's my personal favorite,
but of course, same recipe for all three.
I have a combination of olive oil and butter
in the largest, thinnest skillet I have here.
I have the oven preheating to 275
to keep our scallopini warm,
and I have a rack inside a baking sheet
so that the heat can circulate
and the cutlets wont' get gummy on the bottom.
When you are breading or dredging - dusting with flour -
anything, you season every layer.
The veal itself has been seasoned
with fine-ground black or white pepper and salt.
The flour we're going to season
with salt, again white pepper or very fine black pepper,
sage, little ground sage.
Sage goes so beautifully with veal,
and I like garlic in everything,
so I'm gonna add a little granulated garlic
to my mixture for my flour dredge.
A couple at a time, don't crowd your pan.
You're going to dredge, take off the excess,
and brown your beautiful scallopini.
Okay, I'm going to get all of the veal done.
When we come back, we'll make sauce for the piccata.
(audience cheering)
So these are our beautiful veal scallopini.
You can also substitute pork cutlets
or chicken, of course, a little chicken scallopini.
And then in the same skillet, I drain off most of the fat.
I leave a little olive oil in the bottom,
and I brown some very thin slices of lemon.
We're going to add in our salty capers,
salty briny capers, some white wine,
some butter, and then we're going to sprinkle in
our nice, grassy flat-leaf parsley.
And then at the very, very end,
you finish with the juice of a lemon.
Okay, lemon, wine, butter, ho ho!
Come on! (audience cheering)
Yes!
And don't forget you got your salad!
Then we've got our salad.
Yum! (audience cheering)