Ingredients:

6 lbs Veal Boneless Strip Loin 3000g
½ cup olive oil 125ml
¼ cup lemon juice 60ml
1½ cups chopped parsley 375ml
1/3 cup minced garlic 80ml
1 tablespoon fresh thyme, chopped or 15ml
1 teaspoon dried thyme 5ml
1 teaspoon ground black pepper 5ml
3 lbs mixed salad greens 1500g
1 lbs sliced mushrooms 500g
5 ½ cups vinaigrette 1375ml

Vinaigrette
3 cups olive oil 750ml
1¼ cups red wine vinegar 310ml
¼ cup lemon juice 60ml
to taste: salt and pepper

Directions

For Vinaigrette
Combine oil, vinegar, and lemon juice whisk to blend.Season to taste with salt and pepper.

Whisk oil and juice to blend.Combine parsley, garlic, thyme and pepper. Rub veal with oil mixture.Roll in herb mixture to coat.Roast in 350ºF (176°C). oven until meat thermometer registers 150ºF (65°C)

For each serving: Line plate with 2 ounces of greens. (56g)Arrange ¾ ounce (20g) mushrooms and 3 ounces warm sliced veal on greens.(85g)Drizzle with 3 tablespoons Vinaigrette. 45ml