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Roasted red pepper carpaccio salad


• ½ lbs High quality fresh filet mignon
• ½ cup chives, chopped
• ¼ cup red pepper vinegar - MANGÉ
• ½ fresh lemon juice
• sea salt
• pepper

• 1 cup baby aragula lettuce, coarsely chopped
• 2/3 cup flat leaf parsley, chopped
• 1 cup red leaf and/or Boston lettuce, coarsely chopped
• ¼ cup sun-dried tomatoes
• 1/3 cup roasted pine nuts
• 1 cup parmesan cheese shavings

• ¼ cup red pepper vinegar
• ¼ cup extra virgin olive oil
• salt and pepper to taste


Cut the beef into 1/4" - 1/2" cubes.

Mix beef, chives, red pepper vinegar, extra virgin olive oil, lemon juice, salt and pepper in a bowl and let marinate for 10-15 minutes in the refrigerator.

In another bowl, mix the baby aragula, parsley, red leaf and/or Boston lettuce, sun-dried tomatoes, pine nuts, red pepper vinegar and extra virgin olive oil.

Place the salad on a plate in a doughnut shape.

Place the carpaccio in the center of the salad.

Place the parmesan cheese shavings on top and serve!

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