bresaola and fennel salad
bresaola guarnita con finocchi e carote
TOTAL TIME: 0 minutes
MAKES: 4 servings
Bresaola is a salted, air-dried and aged beef. If you can't find it, you can substitute prosciutto. This tasty dish is perfect for entertaining because the salad can be made ahead of time (up to one day in advance). Just wrap it in plastic wrap, and refrigerate. The vinaigrette can also be made ahead, but don't dress the dish until right before serving.
- 1 carrot
- 8 ounces bresaola, sliced paper-thin
- 1 tablespoon curly parsley leaves for garnish
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground pepper
- 1 teaspoon chopped basil
- 1 teaspoon chopped Italian parsley
- 1 teaspoon chopped rosemary
Using a mandoline, thinly shave the fennel bulb and carrot. Arrange the bresaola, fennel and carrot shavings decoratively in a serving dish. Garnish with the curly parsley. In a small bowl, whisk the olive oil with the lemon juice until emulsified, and season with salt and pepper. Stir in the herbs, and serve the vinaigrette alongside the salad.
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