Asian Salad topped with Grain Fed Veal Scaloppini Asian Salad topped with Grain Fed Veal Scaloppini 3

·          In a measuring cup, blend soy sauce, rice vinegar, ginger, sugar, crushed chili pepper and garlic.  Pour half the vinaigrette into a soup plate and toss in veal scaloppini.  Cover with film wrap and marinate meat for 1 hour in refrigerator.  Set aside rest of vinaigrette for salad.

·          Grill veal at moderately high heat for about 1 minute on each side, turning only once.

·          Set aside meat on a platter and cover with aluminum foil.  Let rest for 5 minutes.

·          In a bowl, toss together carrots, red pepper, bean sprouts, sugar snap peas and garden peas. Pour remaining vinaigrette onto salad, season with salt and pepper, and toss.

·          Divide salad onto 2 serving plates.

·          Cut veal into strips and arrange on the salad.