Bresaola And Tomato Salad Recipes

BRESAOLA SALAD

Bresaola Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 cups arugula
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Coarse salt
A small chunk Parmigiano, 1/3 pound minimum
1 pound bresaola (cured beef, like prosciutto) available at deli counter
1 can artichoke hearts in water, drained
4 sprigs rosemary
A handful flat-leaf parsley
1/2 cup caper berries, drained
Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets)

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.

BRESAOLA AND TOMATO SALAD

Bresaola and Tomato Salad image

Make and share this Bresaola and Tomato Salad recipe from Food.com.

Provided by Coasty

Categories Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

40 slices bresaola
8 tomatoes, thinly sliced
250 g feta, Bulgarian
8 -10 basil leaves
2 tablespoons olive oil, extra virgin

Steps:

Arrange bresaola and tomatoes on a platter in alternate layers.
Sprinkle with feta, then finely shredded basil leaves and sprinkle with olive oil.
Great served with Campari and soda.

Nutrition Facts : Calories 270.4, Fat 20.6, SaturatedFat 10.4, Cholesterol 55.7, Sodium 711.4, Carbohydrate 12.3, Fiber 3, Sugar 9.1, Protein 11.2

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