BRESAOLA AND WILD ROCKET SALAD
If you can't get wild rocket, shop-bought will do, but try to get fresh horseradish for the ultimate finishing touch.
Provided by Jamie Oliver
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.
GRILLED STONEFRUIT, ARUGULA, AND BRESAOLA SALAD
Juicy grilled peaches, lemony arugula, and salty bresaola team up to make the perfect summer lunch. The chardonnay's minerality stands up to the bresaola and arugula while the peaches bring out the more honeyed notes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 352 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 70 milligrams, Sodium 1484 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 25 grams, Sugar 10 grams
SHAVED PEAR, CHEESE & BRESAOLA SALAD
A rustic salad with cured beef, blue cheese and chicory teamed sweet pears, and dressed in a red wine vinaigrette
Provided by Jane Hornby
Categories Lunch
Time 15m
Yield Serves 4 for lunch or as a starter
Number Of Ingredients 9
Steps:
- Toast the nuts and make the dressing first as they will need to cool. Heat oven to 200C/180C fan/gas 6. Put the walnuts onto a baking tray and toast for 5 mins or until dark golden. Cool. Put the wine or Port in a small saucepan with the vinegar and sugar. Boil for 3 mins or until slightly syrupy (it will thicken as it cools, so don't get carried away), then take off the heat and set aside.
- When ready to serve, shave thin slices from the pears using a large sharp knife, mandolin or potato peeler. Mingle them together with the leaves, bresaola, cheese and nuts on a large platter. Season the dressing, then drizzle over the salad, followed by the oil. Enjoy straight away.
Nutrition Facts : Calories 436 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.4 milligram of sodium
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