Bresaola And Wild Rocket Salad Recipe – a delicious recipe with baby beetroots, handful, red wine vinegar, creme fraiche, salt, bresaola. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To Assemble:Remove the leaves from the baby beetroots then boil the beetroot till just soft.
2
Drain, cold and peel.
3
Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves.
4
Slice any large beetroots into a bowl then add in the smaller ones which have been left whole.
5
Add in the red wine vinegar, creme fraiche and salt and mix well.
6
Place the beetroots over the rocket and drizzle over the sauce.
7
Drape the bresaola over the salad then grate over the horseradish.
8
Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of extra virgin olive oil.
9
(c) Jamie Oliver 2002http://www.jamieoliver.com
10
If you cannot get wild rocket, shop bought will do but try to get fresh horseradish for the ultimate finishing touch.
230
kcal
Calories
25
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 x bunch baby beetroots, with leaves, 2 x handful wild rocket, 2 x tbsp red wine vinegar, 4 x tbsp creme fraiche, and more.
Yes, Bresaola And Wild Rocket Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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