Saskatchewan Black Lentil and Edgar Farms Aparagus Salad with Fairwinds Farm Goat Cheese Vinaigrette on Beef Carpaccio

From Chef Andrew Winfield, River Café

2015 Sep/Oct


Beef Carpaccio:

  • 1 lb. center-cut beef tenderloin, one whole piece
  • 1 t. ground juniper berries
  • 1 t. Maldon salt
  • 1/2 t. black pepper
  • 1 T. chopped thyme
  • 1 T. extra-virgin olive oil


Combine the seasoning ingredients and rub it onto the tenderloin; allow to sit for 1 hour. Turn on your grill to very high heat and allow it to get searing hot, about 10 minutes. Grill the beef for 1 minute, rolling it every 15 seconds to mark the exterior.

Remove and let sit for 15 minutes, then wrap tightly in plastic wrap and freeze for 2 hours. Remove the plastic wrap and slice the beef with a very sharp knife into slices about 1/8 -inch thick. Reserve.


Black Lentil and Asparagus Salad:

  • 4 c. asparagus spears cut into 2-inch pieces (at this time of year, you might use green beans instead of asparagus)
  • 4 c. cooked Saskatchewan black beluga lentils (at specialty food stores)
  • 1 c. kohlrabi cut into 1/2-inch cubes
  • 4 c. mesclun salad greens


Prepare an ice-water bath in a large bowl. Blanch the asparagus pieces in salted boiling water just until the spears turn bright green, approximately 10-15 seconds.

Plunge them into the ice water bath; after 30 seconds, remove and drain them.

Mix the remaining ingredients together and add the asparagus. Toss together with vinaigrette.


Fairwinds Farm Goat Cheese Vinaigrette:

  • 3 T. apple cider vinegar
  • 1 T. shallots, finely minced
  • 1 t. garlic, finely minced
  • 1/4 c. Three Farmers camelina oil
  • 3 T. parsley, chopped
  • 2 T. chives, chopped fine
  • 1 T. grainy mustard
  • 1/4 c. Fairwinds Farm chèvre, crumbled
  • salt and pepper


In a medium bowl, whisk together the vinegar, shallots and garlic and let sit for 5 minutes. Add the camelina oil, parsley, chives, mustard and chèvre. Whisk to combine, season with a touch of salt and fresh cracked pepper. Dress the salad.

To plate: lay 6 – 8 slices of beef carpaccio on 6 plates and top with about 1 cup of lentil and asparagus salad. Enjoy some of the tastiest lentils you’ll ever have! Serves 6.