Grilled Stonefruit Arugula And Bresaola Salad Recipes

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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 SALAD



Bresaola Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

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.

GRILLED STONE FRUIT SALAD



Grilled Stone Fruit Salad image

Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruits for extra flavor before I grill them. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons lemon juice, divided
3 tablespoons butter, melted
1 tablespoon minced fresh mint
2 peeled peaches, pitted and halved
3 medium plums, pitted and halved
4 apricots, pitted and halved
1/4 fresh pineapple, cut into 4 slices
1/4 cup extra virgin olive oil
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon ground allspice
6 ounces fresh baby arugula
1 cup crumbled feta cheese

Steps:

  • In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.

Nutrition Facts : Calories 268 calories, Fat 18g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED BROCCOLI AND ARUGULA SALAD



Grilled Broccoli and Arugula Salad image

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Categories     Bon Appétit     Broccoli     Arugula     Salad     Buttermilk     Tarragon     Cheddar

Yield Serves 6

Number Of Ingredients 14

2 heads of broccoli, florets separated, stems peeled and reserved
Kosher salt
3 tablespoons olive oil
1 oil-packed anchovy fillet
1 garlic clove
2/3 cup mayonnaise
1/4 cup buttermilk
1 cup chervil with tender sprigs
1 cup tarragon leaves
1/4 cup chopped chives
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3 cups mature arugula, tough stems removed, leaves torn
3 1/2 ounces smoked cheddar, grated

Steps:

  • Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.
  • Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5-7 minutes. Return to bowl and let cool, tossing occasionally.
  • Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.
  • Add arugula to broccoli and toss to combine. Drizzle salad with 3/4 cup dressing and toss to coat; season with more salt if needed.
  • Arrange salad on a platter and top with cheddar.
  • Do Ahead
  • Dressing can be made 2 days ahead. Cover and chill.

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