Arugula And Bresaola Salad Recipes

ARUGULA AND BRESAOLA SALAD

Steps:

• Preheat oven to 325 degrees. In a small bowl, toss bread pieces with 1 tablespoon oil; season with salt and pepper. Toss to coat; spread out in a single layer on a rimmed baking sheet. Bake, tossing once, until slightly crisp, about 7 minutes. Let cool.
• Toss together arugula, cheese, and bresaola in a medium bowl. Drizzle with lemon juice and 2 tablespoons oil. Season with salt and pepper. Toss in croutons, and serve.

GRILLED STONEFRUIT, ARUGULA, AND BRESAOLA SALAD

Steps:

• 1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
• 2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
• 3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.

BRESAOLA SALAD

Steps:

• Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.