Braesola And Lightly Pickled Mushroom And Cauliflower Salad With Crispy Parmigiano Recipes

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BRESAOLA CARPACCIO WITH GRIBICHE VINAIGRETTE



Bresaola Carpaccio with Gribiche Vinaigrette image

Categories     Beef     Egg     Herb     Appetizer     Low Carb     Quick & Easy     Parmesan     Arugula     Radish     Capers     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7 cups packed)
2 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
  • Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
  • Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • Arrange slices of bresaola, overlapping slightly, to cover 4 large plates. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
  • Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.

BRESAOLA SALAD



Bresaola Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

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.

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