Roasted red pepper carpaccio salad
Ingredients
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225 g (1/2 lbs) High quality fresh filet mignon
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125 ml (1/2 cup) chives, chopped
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60 ml (1/4 cup) red pepper vinegar - MANGÉ
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1/2 fresh lemon juice
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250 ml (1 cup) baby aragula lettuce, coarsely chopped
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150 ml (2/3 cup ) flat leaf parsley, chopped
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250 ml (1 cup) red leaf and/or Boston lettuce, coarsely chopped
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60 ml (1/4 cup) sun-dried tomatoes
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75 ml (1/3 cup) roasted pine nuts
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250 ml (1 cup) parmesan cheese shavings
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60 ml (1/4 cup) red pepper vinegar
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60 ml (1/4 cup) extra virgin olive oil
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salt and pepper to taste
Preparation
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1. Cut the beef into 1/4" - 1/2" cubes.
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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.
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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.
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4. Place the salad on a plate in a doughnut shape.
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5. Place the carpaccio in the center of the salad.
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6. Place the parmesan cheese shavings on top and serve!
