2.5 - 4 L SELECTED VARIETIES
3 PK PRODUCT OF ONTARIO
In a bowl, whisk oil, yogurt, vinegar, capers, parsley, lemon peel and garlic scapes together. Season.
Preheat barbecue to medium.
Oil the grill and cook prosciutto until crisp and browned.
Crumble into sauce.
Brush veal chops with olive oil, season and grill 5 minutes per side for medium-rare.
Brush both sides of radicchio leaves with sauce and grill until tender.
In each of 4 plates, put 3 radicchio leaves and 1 veal chop topped with sauce.
Serve with grilled herbed baby potatoes.
Note: The sauce can be made 2 hours beforehand and kept at room temperature.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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