Beef Asparagus, Fennel & Carrot Shred Salad
Makes 4-6 Servings
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WINE PAIRING | |
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| Gruner Veltliner | ||
Leftover roast or steak is an excellent salad mix in. Here we’ve used it in a salad of shaved vegetables with pickled onions, finished with a black garlic saffron mayonnaise.
INGREDIENTS
- 1lb Cooked Grass-Fed Beef Tenderloin Roast or Steaks, sliced
- ½ bunch of Asparagus
- 1 carrot
- ¼ small Fennel Bulb, finely sliced on a mandolin
- Juice of ½ a Lemon
- Generous Pinch of Salt
- 3 tbsp lightly chopped Chervil
- 1 tbsp Fine Extra Virgin Olive Oil
- Pickled Onions:
- ¼ Red Onion, core removed
- Red Wine Vinegar
- Salt
DIRECTIONS
1
Thinly slice the onion into half-moons. Place the slices in a small bowl and cover them with red wine vinegar and a little salt.
2
Peel the asparagus (except the tip) down to the middle third of the stalk. Reserve both the stalks with tips and the peelings.
3
Peel the entire carrot into thin strips.
4
Toss the fennel shavings, carrot shavings, chervil, and asparagus shavings in a bowl with the lemon juice, extra virgin olive oil, and pinch of salt.
5
Heat a small pot with a deep layer of oil to 350 degrees.
6
Fry the asparagus tips in the oil for two minutes, until they crisp up and start to lightly brown at the edges.
7
Remove the asparagus tips from the oil and cut the tips off the stems.
8
Cube the beef & add it to the salad. Dress with the rouille and garnish with the fried asparagus tips.
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Tenderloin Recipes
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