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Roasted red pepper carpaccio salad

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Roasted red pepper carpaccio salad

Ingredients

  • 225 g (1/2 lbs) High quality fresh filet mignon

  • 125 ml (1/2 cup) chives, chopped

  • 60 ml (1/4 cup) red pepper vinegar - MANGÉ

  • 1/2 fresh lemon juice

  • sea salt

  • pepper

  • 250 ml (1 cup) baby aragula lettuce, coarsely chopped

  • 150 ml (2/3 cup ) flat leaf parsley, chopped

  • 250 ml (1 cup) red leaf and/or Boston lettuce, coarsely chopped

  • 60 ml (1/4 cup) sun-dried tomatoes

  • 75 ml (1/3 cup) roasted pine nuts

  • 250 ml (1 cup) parmesan cheese shavings

  • 60 ml (1/4 cup) red pepper vinegar

  • 60 ml (1/4 cup) extra virgin olive oil

  • salt and pepper to taste

Preparation

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

  2. 2. 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.

  3. 3. 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.

  4. 4. Place the salad on a plate in a doughnut shape.

  5. 5. Place the carpaccio in the center of the salad.

  6. 6. Place the parmesan cheese shavings on top and serve!

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