Grilled Veal with Beet and Avocado Salad

Ingredients

• Herb Mayonnaise and Veal

  • 1/2 cup (125 ml) mayonnaise
  • 1/2 cup (20 g) fresh chives, plus more for serving
  • 2 tsp fresh tarragon leaves, plus more for serving
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) lemon juice
  • 4 bone-in veal chops or veal medallions, about ½ inch (1.5 cm) thick

• Salad

  • 2 medium red beets, peeled and thinly sliced on a mandoline
  • 2 tbsp (30 ml) olive oil
  • 1 Boston lettuce, torn
  • 2 ripe avocados, peeled and halved
  • 1/4 cup (40 g) roasted pumpkin seeds