Hello there– This year they put a Whole Foods Market in our little suburb– chuck full of beautiful food!! But a little over my price range. So this week I dropped in to get a couple nice candy bars for a little birthday treat for a friend– and indulged myself with a loaf of crusty bread, 3 perfectly ripe peaches, those candy bars and from the olive bar–a handful of olives and these brilliant little red Peruvian peppers! Total– $12.90! I happily clutched my little bag of treats and headed home…
The Peruvian peppers inspired this salad– sweet and just a little spicy– and so pretty on the plate. With that loaf of crusty bread– dinner ready!
2 small beef filets
1 tab. olive oil
salt & freshly ground pepper
4 cups salad greens
1 avocado, peeled, pitted, sliced
1/2 cup cucumber sliced thin
1/4 cup Peruvian peppers (petit poivrons)*
1/4 cup feta, crumbled
a little red onion, sliced
1/4 cup olive oil
2 tab. tarragon vinegar
1 tsp. seedy mustard
salt & freshly ground pepper to taste.
Heat the olive oil in s skillet on high heat. Liberally salt & pepper the beef and drop it into the hot skillet. Cook the beef for 3 or 4 minutes on each side for medium rare (depending on the thickness). Remove it from the pan and slice against the grain.
Layer the lettuce, sliced avocado and cucumber and beef on 2 plates. Sprinkle on the feta and little peppers.
To make the dressing, combine the oil, vinegar, mustard, slat & pepper in a container with a tight fitting lid. Shake it until the ingredients are well blended. Pour over the salad when you’re ready to serve it.
*The peppers are available from Amazon as petit poivrons.