Sliced veal cheek salad by Juanlu Fernández

Juanlu Fernández, Michelin Star Chef at Restaurante Lú Cocina y Alma, has prepared a surprising salad with veal cheek.

Preparation:

1. First we pour a bit of olive oil in a pot.
2. When it’s hot, we sear the veal cheek.
3. Add garlic, onion and carrot. Sauté until golden.
4. Cover the veal cheek with water, and simmer over low flame for 4 hours, until the meat is tender.

Dressing:

1. Prepare the dressing with the cooking jus, vinegar and salt.
2. Emulsify by slowly adding olive oil

Plating:

1. Thinly slice the veal cheek
2. Arrange the slices on a plate, and garnish with sprouts
3. Add the dressing and drizzle with harissa.