Cold Loin Of Veal With Celery-Steamed Leeks

• 1 teaspoon olive oil
• 2 1-inch-thick veal loin chops, boned
• 2 teaspoons celery seeds
• 3 1/4 cups celery juice (see recipe)
• 12 leeks, julienned and washed
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste

1. Heat the olive oil in a medium-size cast-iron or other heavy skillet.
2. Sprinkle the veal chops on both sides with the celery seeds.
3. Place in the skillet and sear on both sides, about 4 minutes.
4. Cover and cook until chops are just cooked through, turning them once, about 10 minutes.
5. Remove from pan and let cool.
6. Refrigerate until cold.
7. Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil.
8. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes.
9. Let cool.
10. Place the leeks in a bowl and toss with the remaining 1/4 cup celery juice, 2 teaspoons salt and pepper.
11. Divide the leeks among 4 plates.
12. Cut the veal chops across into thin slices.
13. Fan the veal slices over the leeks.
14. Season with salt and pepper to taste and serve immediately.

olive oil, veal loin chops, celery seeds, celery juice, leeks, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11462 (may not work)