Bresaolaandtomatosalad Recipes
ARUGULA AND BRESAOLA SALAD
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 11
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.
BRESAOLA AND TOMATO SALAD
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
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
BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE
Categories Beef Cheese Leafy Green No-Cook Buffet Fennel Arugula Spring Bon Appétit
Yield Makes 18
Number Of Ingredients 6
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.
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