“Lewis V” Beef Tenderloin Salad, Pomegranate Vinaigrette
Yield: 2 Portions Ingredients Salad
2 Ounces Romaine Lettuce, Cut, Washed, Dried
1 Ounce Spring Mix Lettuce
1 Each Hard Boiled Egg, Chopped
10 Each Grape Tomatoes, Split in Half
2 Ounces Roasted Yellow Pepper, Julienne
2 Ounces Smoked Gouda Cheese, Cut in Triangles
1 Ounce Toasted Pistachio Kernels
1 Ounce Dried Fruit or Berries (Your Choice)
1 Ounce Croutons
8 Ounces Beef Tenderloin (Served Chilled or Warm) 3-4 Ounces Pomegranate Vinaigrette
Pomegranate Vinaigrette
3 Ounces White Balsamic Vinegar
3 Ounces Pomegranate Juice
2 Ounces Canola Oil
3 Packs Equal Sugar Substitute
To Taste Chopped Parsley
To Taste Fresh Ground Black Pepper
To Taste Kosher Salt
Method of Preparation 1) Combine vinegar, pomegranate juice & equal in a stainless steel bowl.
2) Slowly add the canola oil, whisking constantly, season to taste.
3) In a separate bowl, combine lettuces, egg, yellow pepper, cheese, dried fruit, pistachios & croutons.
4) Drizzle with pomegranate vinaigrette, toss well and plate.
5) Slice beef tenderloin & lay over the top of the salad, garnish with pistachio kernels & serve.
Prepared & Presented By
John J. Hudak Jr., CEC, AAC, ACE Executive Chef, Maitre D’ Foods by Chef Hudak Assisted By Jacob Hizny, Corporate Chef, Maines
