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WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
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| Curly Endive Salad with Jamaican Grilled Tenderloin |
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By Chef Jeff Riedel
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• 2 heads Curly endive
• ½ pint Blueberries
• 2 lb. Beef tenderloin
• 2 oz. Jerk seasoning
• 3 oz. Balsamic vinaigrette
• 2 oz. Maple Pecan granola
• 1 oz. Wasabi peas
• 2 oz. Fresh herb leaves
- Cut Tenderloin into six5 oz pieces. Rub with Jerk seasoning, and chill until needed.
- Grill tenderloin on a charcoal grill to desired doneness.
- Place steak on a bed of Curly endive and herb leaves.
- Drizzle dressing on top.
- Garnish with granola and wasabi peas.
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