Veal and vignarola salad

Preheat the oven to 150°C

Place the leeks in a hot frying pan until charred. Transfer to the oven until the are charred throughout, this will take about an hour. Cool and blitz to a powder in a blender

Preheat a water bath to 60°C

Season the veal fillet and place in a vacuum bag with a little olive oil and seal. Cook for 45 minutes

Cut the artichokes into thin slices on a mandoline and deep fry at 160°C until golden brown and crispy, drain on kitchen paper, season with salt and reserve

Blanch the monskbeard for 1 minute in boiling salted water and refresh in iced water. Thinly slice the lettuce and mix with the drained monksbeard. Season with oil, salt and lemon juice

Pod the peas. Blend the shells in a blender with a little water until you have a sauce consistency and season with salt. Pass through a fine sieve and reserve

Heat a little extra virgin olive oil in a pan, add the broad beans and peas and sweat for 1 minute. Add the juiced pea shells and the vegetable stock and simmer until the vegetables are cooked

Roll the veal fillet in the leek dust, then briefly sear it in a hot pan. Let it stand for a few minutes then carve into 4 portions

To serve place a piece of veal in the middle of the plate and spoon some of the pea stew around. Place a pile of the salad and a few artichoke chips