Best Bresaola With Rocket Artichokes Recipes

Bresaola with rocket & artichokes image

Provided by Sara Buenfeld

Time 10m

Number Of Ingredients 6

2 x 70g packets bresaola (or prosciutto)
50g bag rocket , wild or not
2 tsp balsamic vinegar
12 antipasti artichokes hearts
50g parmesan shavings, bought or shave your own
virgin or extra-virgin olive oil for drizzling

Steps:

Be a clever cheat and save time by picking up most of the ingredients at the deli counter or the chiller cabinet.
Arrange the bresaola slices on 4 large plates. Toss the rocket with the vinegar and pile in the centre of each plate. Tuck in 3 artichoke halves per portion, generously top with Parmesan shavings and finish with a drizzle of oil.

Bresaola and Wild Rocket Salad image

Provided by Jamie Oliver

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 bunch baby beetroots, with leaves
2 handfuls wild rocket
2 tablespoons red wine vinegar
4 tablespoons creme fraiche
A pinch sea salt
6 slices bresaola
A piece fresh horseradish, peeled and finely grated
Salt and pepper
Parmesan, shaved
Olive oil

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 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.