For the salad:


Season the peppers with salt and freshly ground black pepper. Lightly brush peppers with olive oil and place on the hot part of a grill and cook until charred, about 4 minutes.


Set aside to cool.


Once cooled, combine peppers, treviso, salt, pepper, olive oil and lemon juice.


For the veal:


Preheat the oven to 375° F.


Lay the meat out on a cutting board and season with salt and pepper. Make 8 evenly spaced slits in the meat, each about 1 inch deep, and shove a garlic clove in each slit. Arrange the speck slices on the meat in an even layer. Sprinkle the speck evenly with the rosemary, 2 tablespoons of the thyme, and 2 tablespoons of the parsley, then layer the blanched escarole on top of the speck. Roll the meat up like a jellyroll and tie it tightly with butcher's twine to seal in the stuffing.


In a Dutch oven, heat ¼ cup of the olive oil over high heat until smoking. Sear the veal roll in the oil until dark golden brown on all sides; this should take about 20 minutes total. Remove the meat from the pan and set aside. Add the onions and cook over medium-high heat until golden brown and softened, about 10 minutes. Stir in the chicken stock and wine, scraping the bottom of the pan with a wooden spoon to dislodge any browned meat or vegetable bits. Bring to a boil and return the veal to the pan. The liquid should come three quarters of the way up the sides of the meat; if not, add a bit of water. Cover tightly and cook in the oven for 2 hours, or until the meat is very tender.


Remove the veal from the braising liquid to a cutting board and allow to rest for 5 minutes. Slice the veal breast into 1-inch-thick medallions. Place one medallion on each of eight warmed dinner plates. Top the veal with the salad and peppers, drizzle with the remaining 3 tablespoons of oil and serve immediately.