Cold Loin Of Veal With Celery-Steamed Leeks

Ingredients

• 1 teaspoon olive oil
• 2 1-inch-thick veal loin chops
• boned
• 2 teaspoons celery seeds
• 3 1/4 cups celery juice (see recipe)
• 12 leeks
• julienned and washed
• 2 teaspoons salt
• plus more to taste
• Freshly ground pepper to taste

Instructions

1. Heat the olive oil in a medium-size cast-iron or other heavy skillet.
2. Sprinkle the veal chops on both sides with the celery seeds.
3. Place in the skillet and sear on both sides, about 4 minutes.
4. Cover and cook until chops are just cooked through, turning them once, about 10 minutes.
5. Remove from pan and let cool.
6. Refrigerate until cold.
7. Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil.
8. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes.
9. Let cool.
10. Place the leeks in a bowl and toss with the remaining 1/4 cup celery juice, 2 teaspoons salt and pepper.
11. Divide the leeks among 4 plates.
12. Cut the veal chops across into thin slices.
13. Fan the veal slices over the leeks.
14. Season with salt and pepper to taste and serve immediately.