Bresaola salad with apple, arugula and radicchio
Use the camera button to toggle the step by step photos on and off. Bresaola salad with apple, radicchio, radishes and shavings of Parmigiano Reggiano cheese.
Servings: 4 people
Ingredients
- 3 oz (85g) bresaola (cured beef)
- 2 large handfuls arugula (rocket) (around 125g)
- 3 oz (85g) radicchio
- 4-6 radishes finely sliced
- 1 green apple
- Parmigiano Reggiano shaved
Dressing
- 5 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 whole garlic clove
- salt and pepper
Instructions
To make the dressing
- Add the olive oil, white wine vinegar and a good pinch of salt and pepper to a bowl. Whisk until combined.
- Remove the skin from the garlic clove and crush it with the side of a knife whilst still keeping it whole. Add the garlic to the dressing and let it sit while you make the rest of the salad (photos 1 and 2).
To make the salad
- Roughly chop the radicchio then finely slice the radishes and cut the apple into medium sized matchsticks.
- Add the arugula to a large bowl and add the chopped radicchio, radishes and apple. Remove the garlic from the dressing and add it to the salad then toss to combine (photos 3 and 4).
- Arrange the salad on a serving plate and top with slices of bresaola and shavings of parmesan. Finish with more black pepper and serve.
Notes
- For a punchier garlic flavour grate or mince the garlic into the dressing.
Nutrition
Calories: 219kcal | Carbohydrates: 8g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 163mg | Fiber: 2g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
