Chef Andrew Winfield's beef carpaccio with black lentil and asparagus salad

Great way to use lentils in the summertime

River Cafe Chef Andrew Winfield

Don't just eat lentils in soups and stews. Chef Andrew Winfield of Calgary's famed River Cafe shows you how to make them the star in a dish like this lentil and asparagus salad with beef carpaccio.   

Beef Carpaccio

1 tsp ground juniper
1 tsp Maldon sea salt
1/2 tsp black pepper
1 tbsp finely chopped thyme
1 tbsp extra virgin olive oil
1 lb centre-cut beef tenderloin, whole piece and not multiple steaks

Combine the spices, herbs and seasonings, and season beef. Allow to sit for 1 hour

Turn on barbeque to very high and allow the grill to get searing hot, about 10 minutes.

Grill beef for 1 minute, rolling beef onto its raw side every 15 seconds to mark the exterior.

Chill for 15 minutes, then wrap tightly in plastic wrap. Freeze for 2 hours.

Remove wrap and slice thinly with sharp knife, approximately 1/8" thick.

Black lentil and asparagus salad

4 cups asparagus spears, cutes into 2" pieces
4 cups cooked Saskatchewan black beluga lentils
1 cup kohlrabi, cut into 1/2" cubes
4 cups mesclun salad greens

Prepare ice water bath in a large bowl.

Bring a large pot of salted water to a boil over high heat. Blanch asparagus pieces until spears just turn bright green, approximately 10 to 15 seconds. Quickly transfer asparagus to ice water bath for 30 seconds, then remove and drain.

In a separate bowl, mix remaining ingredients together then add drained asparagus.

Toss together with vinaigrette.

Fairwinds Farm goat cheese vinaigrette

1 tbsp finely minced shallots
1 tsp finely minced garlic
3 tbsp apple cider vinegar
1/4 cup Three Farmers camelina oil
1 tbsp grainy mustard
3 tbsp chopped parsley
2 tbsp finely chopped chives
1/4 cup Fairwinds Farm goat cheese
salt and pepper, to taste

In a medium bowl, mix together shallot, garlic and apple cider vinegar. Let sit for 5 minutes.

Add camelina oil, grainy mustard, parsley, chive and goat cheese.

Whisk to combine, season with a touch of salt and fresh cracked pepper.

To Plate:

Arrange 6 to 8 slices of beef carpaccio on a large round plate.

Place approximately 1 cup of the black lentil and asparagus salad on top.

Yield:
Serves 6
Prep Time:
2 hours
Cook Time:
30 minutes