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.