Bresaola 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.

SHAVED PEAR, CHEESE & BRESAOLA SALAD



Shaved pear, cheese & bresaola salad image

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

100g walnut half
2 crisp pears , blushing pink if possible
2 heads red chicory or radicchio, broken into leaves
100g bresaola (thinly sliced, cured beef)
140g dolcelatte or your favourite local soft blue cheese, sliced
1 tbsp virgin olive or rapeseed oil
2 tbsp red wine or port
2 tbsp balsamic vinegar
1 tbsp golden caster sugar

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

ARUGULA AND BRESAOLA SALAD



Arugula and Bresaola Salad image

Unlike proscuitto which comes from the pig, bresaola is a beef product.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 20m

Number Of Ingredients 7

2 slices (1/2 inch thick) pumpernickel bread, torn into 1-inch pieces (2 1/2 cups)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 cups baby arugula (about 5 ounces), washed well
1 1/2 ounces Pecorino Romano cheese, thinly shaved
8 thin slices bresaola or prosciutto, torn into 1 1/2-inch pieces
2 tablespoons freshly squeezed lemon juice (about 1 lemon)

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.

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

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