Bresaola And Tomato Salad Recipes

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BRESAOLA AND WILD ROCKET SALAD



Bresaola and Wild Rocket Salad image

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

1 bunch baby beetroots, with leaves
2 handfuls wild rocket
2 tablespoons red wine vinegar
4 tablespoons creme fraiche
A pinch sea salt
6 slices bresaola
A piece fresh horseradish, peeled and finely grated
Salt and pepper
Parmesan, shaved
Olive oil

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.

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

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

TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA TARTINE



Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine image

A next-level caprese salad, with peaches and the air-dried, salted beef known as bresaola, tops this tartine. The meat is smoky; the mozzarella, smooth and cool; and the tomatoes and peaches round everything out with their natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 7

1 loaf ciabatta, split and toasted
Extra-virgin olive oil, for drizzling
Flaky sea salt, such as Jacobsen, and freshly ground pepper
16 thin slices bresaola (about 5 ounces)
8 ounces buffalo mozzarella, thinly sliced
2 large heirloom or beefsteak tomatoes, cored and cut into scant 1/2-inch-thick wedges
2 large peaches, halved, pitted, and cut into scant 1/2-inch-thick wedges

Steps:

  • Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.

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Top Asked Questions

How to make bresaola Parmesan salad with arugula?
Bresaola Parmesan Salad; arugula, cured beef, + Parmesan, a drizzle of olive oil + balsamic vinegar, cracked black pepper + coarse sea salt. Simple and divine! Arrange 16 of the bresaola slices overlapping slightly around the perimeter of the serving plate.
How to make Bresaola with mozzarella and tomatoes?
The meat is smoky; the mozzarella, smooth and cool; and the tomatoes and peaches round everything out with their natural sweetness. Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches.
How to make bresaola salad with rocket lettuce?
Method 1 Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. ... 2 Meanwhile make the dressing. ... 3 Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. ...
What kind of cheese goes with bresaola salad?
Bresaola salad is a great Italian cured meat. It is perfect combined with Parmigiano Reggiano cheese and baby arugula. When I desire serving a quick and easy dish, that recalls my own county, this recipe is my choice.

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