GRILLED STONEFRUIT, ARUGULA, AND BRESAOLA SALAD
Juicy grilled peaches, lemony arugula, and salty bresaola team up to make the perfect summer lunch. The chardonnay's minerality stands up to the bresaola and arugula while the peaches bring out the more honeyed notes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
- 2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
- 3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.
Nutrition Facts : Calories 352 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 70 milligrams, Sodium 1484 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 25 grams, Sugar 10 grams
TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA TARTINE
A next-level caprese salad, with peaches and the air-dried, salted beef known as bresaola, tops this tartine. The meat is smoky; the mozzarella, smooth and cool; and the tomatoes and peaches round everything out with their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.
BRESAOLA AND WILD ROCKET SALAD
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
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.
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
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