1 tbsp olive oil
1kg veal rump roast
700g kipfler or baby potatoes, scrubbed
300g baby green beans, trimmed
2 tbsp extra virgin olive oil
1 small butter lettuce, leaves separated
1 small mignonette lettuce,
250g ripe grape tomatoes, halved
⅓ cup nicoise olives (or use Kalamata instead)
2 tbsp chopped chives
basil leaves and baby capers, to serve
Anchovy & Basil Mayonnaise
4 anchovy fillets, drained
1 tbsp baby capers, drained
1 cup aioli
1 tbsp lemon juice
½ cup firmly packed basil leaves
Preheat oven to 180°C. Heat oil in a flameproof baking dish. Season veal; add to baking dish. Cook, turning, 6 minutes or until well browned. Transfer to oven and bake 35 minutes for medium rare or until cooked as desired. Set aside, covered, in a warm place to rest.
Meanwhile, cook potatoes in a large saucepan of boiling water, 10 minutes or until tender. Drain, cool slightly then slice into chunky pieces.
Cook beans in same pan as potatoes, 1 minute or until tender but crisp. Refresh in iced cold water; drain well then slice diagonally into 4cm pieces.
Cook eggs in same pan as potatoes, 8 minutes. Refresh in iced cold water; drain well then peel and quarter.
Remove zest from lemon in long thin strips. Juice the lemon. Combine zest and juice in a small jug with extra virgin olive oil. Season to taste.
To make anchovy and basil mayonnaise, combine all ingredients in a food processor; process until smooth. Season.
Arrange lettuce, potatoes, beans, eggs, tomatoes and olives on four serving plates. Drizzle with lemon vinaigrette and sprinkle with chives. Slice veal and place on salad. Spoon over some anchovy and basil mayonnaise. Sprinkle with basil leaves and baby capers to serve.