Recipes   /   Bresaola and Peach Salad

Bresaola and Peach Salad

Sep 7, 2015 by Gabriele Corcos

DIFFICULTY

When you grow up in Italy you eat salad for one reason and one reason only, because your mother makes you! Our regional cuisine thrives on seasonal produce and we do have an incredible amount of vegetable side dishes that are served always paired with you main course. If you happen to sit down at a restaurant you can easily notice that no menu will ever have a “Salad Section”… if you want one you just have to ask your waiter for it. Celebrate the end of summer with this wonderful and flavor layered salad that can serve easily as a side for a dish of pasta or even be your quick lunch on the go for a hot day.

Yields: 4-6 servings / Prep Time: 15 minutes

  • 3 ripe yellow peaches, pitted and cut into thin wedges
  • ½ medium head fennel, thinly sliced on a mandolin
  • 1/4 small red onion, thinly sliced on a mandolin
  • Extra Virgin Olive Oil, to drizzle
  • 1 Lemon, juiced
  • 4 big handfuls wild arugula
  • Kosher salt and freshly ground black pepper
  • ¼ pound thin slices Bresaola (Cured Beef)

1 Add peaches, fennel, and onion to a medium sized bowl. Drizzle with olive oil and lemon juice.

2Sprinkle with salt and pepper and toss with your hands.

3Lay the slices of bresaola on the edges of your serving platter, add the handfuls of arugula to the center, and top the arugula with the fennel mixture.

4Drizzle again with some Extra virgin olive oil.

5Serve the salad immediately after plating it can’t sit too long or the lemon juice will “cook” the bresaola.

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