Bresaola With Arugula Fennel And Manchego Cheese Recipes

BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE RECIPE

BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

Ingredients

3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 4-ounce package sliced bresaola* 54 (about) arugula leaves 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Steps:

Whisk olive oil and lemon juice in small bowl to blend
set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap
chill. Before serving, let stand 30 minutes at room temperature.) *Available at Italian markets and some specialty foods stores.

Nutrition Facts : Calories 500

BRESAOLA SALAD

Bresaola Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

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.

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