Grilled Veal with Beet and Avocado Salad | RICARDO

Ingredients

• 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
• 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