Chef Martino



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Episode Guide

  • 2012
    • 4 servings time 35 minutes Ingredients 1 lb Veal Scallopini ( about 4-5 slices) 450 g 10 stalks celery, cut int o 1/2 inch pieces 2 teaspoons extra virgin olive oil salt and freshly ground pepper 2 tablespoons light mayonnaise 1 bunch green onions scallions, cut into 1/2 inch pieces juice of 1 lime 2 tablespoons honey 1/2 head iceberg lettuce, shredded 1/2 cup watercress, torn 1 cup bok choy, shredded 1 cup green Swiss chard 4 tablespoons water 1 cup grape or cherry tomatoes, halved Directions In a skillet, saute the celery with 1 teaspoon olive oil until tender crisp. Add sliced red peppers and cook for further 3 minutes. Add the green onions and cook fro additional 2 minutes. Whisk the mayonnaise, the lime juice, honey and 4 tablespoons water in a large bowl. Set aside. In a large bowl, toss together iceburg lettuce, water cress, baby bok choy and green swiss chard. Add the dressing and toss together again. Cook the Veal Scallopini. Prepare a medium hot skillet with 2 tablespoons of olive oil. Add a pinch of salt and pepper to each slice of scallopini and cook each side for about 45 seconds. Set aside and cut into thin strips. To the bowl with the mixed salad, add in the sauteed celery, red peppers and green onions and toss together lightly. Then add the scallopini strip and lightly mixed together. The add 1 cup of cherry tomatoes and mix again Divide onto 4 plates and serve with Naan bread Recipe Source: Nancy's Kitchenmoreless
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