Rather than including lettuce, this salad involves using a mandoline and a peeler to finely shave/slice asparagus, fennel & carrot, giving the salad a unique texture.
Ingredients Servings: 4-6
- 1# Grass-Fed Beef Tenderloin
- ¼ Red Onion
- ½ bunch Asparagus
- 1 Carrot
- ¼ Small Fennel bulb
- 3 T Chopped Chervil
- 1 T EVOO
- Juice of a half lemon
- Red Wine Vinegar
- Salt Plus: Your choice of dressing (we recommend something creamy)
Instructions
1
Roast or sous vide the tenderloin to your desired level of doneness, then chill it completely.
2
Cut the core out of the red onion and thinly slice it. Put the slices in a small bowl and cover them with red wine vinegar with a little salt..
3
Use a peeler to peel the carrot and asparagus stalks into thin strips. Reserve the asparagus tips for a garnish.
4
Use a mandoline to thinly slice the fennel bulb.
5
Toss the carrot, fennel and asparagus strips in a bowl with a pinch of salt, the chervil, extra virgin olive oil, and the lemon juice.
6
Cube the tenderloin into bite sized pieces.
7
Remove the onion from the vinegar mixture with a slotted spoon and add it to the veggies.
8
Serve the vegetable mixture with the cubed tenderloin and your dressing of choice, garnished with the asparagus tips.