Bresaola Salad
Celebrate the freshness of spring with this delightful and vibrant salad. Crispy fried bread, tender gem lettuce, peppery rocket, and zesty radishes are brought together in a harmonious mix of flavors and textures. Tossed in a creamy white wine vinaigrette, this salad is topped with the rich flavors of bresaola, hearty black olives, and delicate parmesan shavings for a perfect balance of savory and refreshing notes.
— Constant Cookbook
Ingredients
- 3 slices bread
- 2 tbsp extra virgin olive oil
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
- 1 garlic
- 2 gem lettuce
- small handful wild rocket
- 100g/3½oz radishes
- 20 black olives
- 2 free-range eggs
- 80g/3oz bresaola
- 2 tbsp finely shaved fresh parmesan
Instructions
- Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper.
- Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing.
- Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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