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.
GRILLED WATERMELON AND TOMATO SALAD
This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add the best smoky flavor.
Provided by Kardea Brown
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the honey-lime vinaigrette: Add the garlic and shallot to a food processor and pulse until minced. Turn off the motor and add the oil, honey, lime juice and lime zest. Process until smooth. Season with salt and pepper. Set aside.
- Make the salad: Line a baking sheet with parchment paper and set aside. Melt the butter in a large skillet over medium heat. Add the pecans and brown sugar and cook, stirring to coat, until the sugar begins to caramelize, about 3 minutes. Spread the pecans onto the prepared baking sheet and let cool completely, about 20 minutes.
- Meanwhile, trim the ends from the watermelon. Stand the watermelon on a cutting board, flat-side down, and cut into quarters. Set aside 2 quarters for another use. Cut the remaining 2 quarters crosswise into 1-inch-thick slices. Brush 2 tablespoons of the vinaigrette onto the slices.
- Preheat a grill to medium-high heat or place a grill pan over medium-high heat until hot. Grill the watermelon slices, in batches, in a single layer until warmed through and grill marks appear, 2 to 3 minutes per side. Remove the watermelon from the grill and let cool, about 15 minutes. Cut into bite-size cubes.
- Arrange the arugula, grilled watermelon, tomatoes, feta cheese, pecans and red onions on a platter or in a salad bowl. Drizzle the remaining vinaigrette over the top and toss just before serving.
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
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
PANZANELLA (BREAD AND TOMATO SALAD)
Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.
Provided by Melissa Johnson
Categories Recipes
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
- Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
- In a small bowl, mix the olive oil, vinegar and optional minced garlic.
- Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
- Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
- Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
- Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
- Season with fresh ground black pepper and serve.
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.
RUSSIAN TOMATO SALAD BRUSCHETTA
Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, this is one of the most delicious uses of fresh summer tomatoes you will ever experience.
Provided by Chef John
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
- Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
- Preheat a charcoal grill until coals are white and ashy.
- Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
- Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 23.1 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 235.9 mg, Sugar 2.7 g
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