Mozzarella and Crab Salad with Lemon Dressing, Fresh Chives and Mint

Serves 4

Ingredients:
3 tablespoons/50 ml fresh lemon juice
1/3 cup/70 ml extra virgin olive oil
8 ounces/230 g Alaskan King crab meat (white meat only)
1 tablespoon/5 g thinly sliced fresh chives
5 fresh mint leaves, thinly sliced
Salt and freshly ground black pepper
Four 7- to 8-ounce/200- to 225-g balls fresh buffalo mozzarella cheese
1 bunch frisée lettuce, outer wilted leaves discarded, remaining leaves separated

Method:

Place the lemon juice in a medium bowl. Slowly add the olive oil, constantly whisking until the dressing is nice and creamy. Combine the crab meat, chives, mint, and half of the dressing (about 1/4 cup/55 ml) in another medium bowl and stir to combine. Season the crab mixture to taste with salt and pepper.

Cut the tops of each ball of mozzarella off. Using a melon baller, hollow out the center of each ball. Reserve the removed cheese for another use, such as tomorrow's pasta.

Fill the center of each mozzarella ball with the crab mixture. Replace the mozzarella tops slightly off-center over the stuffed mozzarella. Toss the frisée lettuce leaves in another medium bowl with enough of the remaining dressing to coat. Season to taste with salt and pepper.

Divide the lettuce evenly among 4 plates. Place the stuffed mozzarella balls on top of the frisée lettuce. Drizzle the plates with any remaining dressing and serve.

Oven Roasted Veal Rib Eye with Fava Beans, Fresh Basil and Vine Roasted Tomatoes

Serves 4

Ingredients:
One 3½- to 4-pound/1.5- to 1.8-kg center-cut veal rib roast (with 4 rib bones), frenched
Salt and freshly ground black pepper
4 tablespoons/60 ml olive oil
2 cups/350 g freshly shelled fava beans
4 vines of cherry tomatoes (about 12 ounces/340 g total)
3 tablespoons/about 5 g thinly sliced fresh basil leaves
2 tablespoons/less than 5 g thinly sliced fresh mint leaves

Method:

To prepare the Veal:

Preheat the oven to 350°F/180°C. Sprinkle the veal with salt and pepper. Heat a large heavy ovenproof sauté pan over medium-high heat. Add 2 tablespoons/30 ml of oil to the pan and cook the veal just until it is brown on all sides (the veal will not be cooked through at this point), about 8 minutes.

Transfer the pan to the oven and roast for about 55 minutes or until an instant-read meat thermometer registers 125°F/50°C. Remove the veal from the oven and allow it to rest for 10 to 15 minutes.

Meanwhile, prepare the Fava Beans and Tomatoes:

Bring a medium saucepan of water to a boil over high heat. Add the fava beans and cook for 45 seconds. Strain the beans and place them directly in a large bowl of ice cold water. Peel the skins off of the fava beans.

Place the cherry tomatoes on a baking sheet and drizzle with 1 tablespoon/15 ml of olive oil. Sprinkle with salt and roast in the oven for about 8 minutes or until the skin of the tomatoes begin to split. Heat the remaining 1 tablespoon/15 ml of olive oil in a heavy medium saucepan over medium heat.

Add the fava beans, basil and mint. Season the beans to taste with salt and pepper. Once fava beans are warm divide them among 4 dinner plates.
Carve the veal between the rib bones and place one veal chop on each plate. Place 1 vine of tomatoes on each plate. Drizzle the pan drippings and accumulated juices over the veal, and serve.