Bresaola And Wild Rocket Salad Recipes

BRESAOLA AND WILD ROCKET SALAD

Steps:

• To Assemble:Remove the leaves from the baby beetroots then boil the beetroot till just soft. Drain, cold and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add in the smaller ones which have been left whole. Add in the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of extra virgin olive oil.(c) Jamie Oliver 2002http://www.jamieoliver.com If you cannot get wild rocket, shop bought will do but try to get fresh horseradish for the ultimate finishing touch.

BRESAOLA AND WILD ROCKET SALAD

Steps:

• Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.

BRESAOLA WITH ROCKET AND PARMESAN

Steps:

• Wash and dry the rocket, then divide between 8 plates. In a small bowl, mix together the two oils (you may not want to add all the truffle oil at this stage) with the lemon juice; season to taste. Whisk well with a fork, check the strength of the truffle flavour and pour over the rocket. Mix gently and combine with the slices of bresaola. Grate the Parmesan coarsely and sprinkle over each plate.

BRESAOLA AND WILD ROCKET SALAD

Steps:

• Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.