Friday, January 22, 2021

Bresaola salad

 Bresaola salad 

Bresaola salad with apple shavings, radicchio, radish and parmesan topped with simple garlic and vegetable oil vinaigrette. Perfect for lunch or as an appetizer.


▢4.4 oz (125 g) peanut shoots

▢ 2.9 oz (85 g) of radicchio

▢6 turnips

▢2.8 oz (80g) bresaola

▢1 sweet green apple

▢1 clove

▢5 tablespoons of vegetable oil

▢2 c. wine vinegar

▢ salt and pepper to flavor

▢3 c. Parmesan, shaved


1.To make the sauce, add vegetable oil , vinegar, and a pinch of salt and pepper to a jar or bowl. Remove the skin from the garlic cloves and pierce it thoroughly with a knife. increase the jar then beat until smooth and creamy. If employing a bowl, add the garlic and blend until soft and creamy.

2.Add the bean sprouts to an outsized bowl, slice the radicchio, thinly slice the radish and apple, put during a bowl, stir until combined.

3.Arrange the salad on a plate and garnish with bresaola wedges and parmesan shavings. Add a pinch of salt and pepper, then sprinkle with vinaigrette. Serve.