Bresaola And Tomato Salad Food

BRESAOLA AND TOMATO SALAD

Bresaola and Tomato Salad image

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

Ingredients

40 slices bresaola
8 tomatoes, thinly sliced
250 g feta, Bulgarian
8 -10 basil leaves
2 tablespoons olive oil, extra virgin

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 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.

TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA TARTINE

Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine image

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

Ingredients

1 loaf ciabatta, split and toasted
Extra-virgin olive oil, for drizzling
Flaky sea salt, such as Jacobsen, and freshly ground pepper
16 thin slices bresaola (about 5 ounces)
8 ounces buffalo mozzarella, thinly sliced
2 large heirloom or beefsteak tomatoes, cored and cut into scant 1/2-inch-thick wedges
2 large peaches, halved, pitted, and cut into scant 1/2-inch-thick wedges

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.

SHAVED PEAR, CHEESE & BRESAOLA SALAD

Shaved pear, cheese & bresaola salad image

A rustic salad with cured beef, blue cheese and chicory teamed sweet pears, and dressed in a red wine vinaigrette

Provided by Jane Hornby

Categories Lunch

Time 15m

Yield Serves 4 for lunch or as a starter

Number Of Ingredients 9

Ingredients

100g walnut half
2 crisp pears , blushing pink if possible
2 heads red chicory or radicchio, broken into leaves
100g bresaola (thinly sliced, cured beef)
140g dolcelatte or your favourite local soft blue cheese, sliced
1 tbsp virgin olive or rapeseed oil
2 tbsp red wine or port
2 tbsp balsamic vinegar
1 tbsp golden caster sugar

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.

Nutrition Facts : Calories 436 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.4 milligram of sodium

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