Don't just eat lentils in soups and stews. Chef Andrew Winfield, culinary arts instructor at the Southern Alberta Institute of Technology shows you how to make them the star in a dish like this lentil and asparagus salad with beef carpaccio.
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
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
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.
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.
- Serves 6
- Prep Time:
- 2 hours
- Cook Time:
- 30 minutes