Bresaola Salad Recipes

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.

Steps:

• Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
• Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
• Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Arrange slices of bresaola, overlapping slightly, to cover 4 large plates. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
• Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.

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.

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.