Bresaola With Arugula Fennel And Manchego Cheese Food
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.
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 WITH ARUGULA FENNEL AND MANCHEGO CHEESE RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Number Of Ingredients 1
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.
Nutrition Facts : Calories 500
BRESAOLA, GOAT CHEESE, ARUGULA AND TRUFFLE OIL ON FOCACCIA
Provided by Eric Asimov
Categories for one, lunch, quick
Time 5m
Yield 1 sandwich
Number Of Ingredients 5
Steps:
- Spread half focaccia with goat cheese. Top with bresaola, arugula and truffle oil. Cover with the other half. Serve immediately.
ARUGULA SALAD WITH SHAVED MANCHEGO
Great presentation! Salad is quick and easy to make, and great to eat! This was given to me by my best-friend, Judy this is one of her favorites.
Provided by Manami
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
- Add arugula, sun-dried tomatoes and almonds to the dressing.
- Lightly toss.
- Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine.
- Divide among four serving or salad plates; top with remaining Manchego.
- Serve immediately.
Nutrition Facts : Calories 109.7, Fat 9.4, SaturatedFat 1.2, Sodium 18.7, Carbohydrate 6.7, Fiber 0.8, Sugar 4.4, Protein 1.1
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