Chicago, Illinois
Tel: 630.542.3189

monica@rbfitchicago.com

  • Instagram Social Icon
  • Facebook Social Icon
  • Twitter Social Icon
  • LinkedIn Social Icon

© 2018 by RB FIT

RECIPE OF THE WEEK - 3/12/18 Petite Filet with Butter Lettuce, Crisp Veggies and Dijon Vinaigrette

Ok, ok ...OK! I get it! I am finally going to post this recipe! I got a TON of requests to share this recipe from a picture I posted on social media. So here you go folks! Come and get it!

P.S. It's not as easy as it looks ;)

P.P.S. Use any leftover meat, I used petite filet from the night before! No leftover meat? Grill up a steak, chicken breast or salmon and enjoy the warm/cold combo in this salad as well.

Petite Filet with Boston Lettuce, Crisp Veggies and Dijon Dill Vinaigrette


Ingredients:

½ lb Green Beans, ends trimmed

¼ lb Mushrooms, thinly sliced

¼ Red Onion, thinly sliced

1 head Boston Lettuce, leaves torn

2 Tablespoons, White Wine Vinegar

2 Tablespoons, Dijon Mustard

2 Tablespoons, Fresh Dill, finely chopped

Salt & Pepper, to taste

6 Tablespoons, Olive Oil

Leftover Petite Filet, Grilled Chicken, Lamb Chops, Pork Chops (any leftover meat), chilled, sliced


Directions:

1. In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking.

2. In a bowl, whisk vinegar, mustard, and salt and pepper. Slowly add oil, whisking until emulsified. Stir in chopped dill.

3. Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.

4. Toss beans with 1 tablespoon dressing; add to plates. Repeat with mushrooms and onions separately.

5. Toss leftover meat slices in remaining dressing, and mound on top of plates.

6. Garnish with a fresh cracked pepper and fresh dill

ENJOY!

21 views