In Italy, thin slices of bresaola are typically served as an antipasto. In this recipe, the thinly sliced meat is topped with a crunchy brussels sprout salad.
Recipe information
Yield
Makes 4 servings
Ingredients
3 tablespoons olive oil
3 tablespoons Sherry wine vinegar
3 tablespoons minced shallot
12 large brussels sprouts, trimmed
12 thin slices bresaola* (about 1/4 pound)
Grated fresh horseradish
*Air-cured beef tenderloin; available in the deli section of some supermarkets and at specialty foods stores.
Preparation
Step 1
Whisk oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Using mandoline or V-slicer, thinly slice brussels sprouts. Place 4 cups shaved brussels sprouts in large bowl. Add dressing; toss to coat. Season with salt and pepper.
Step 2
Arrange 3 bresaola slices over each of 4 plates. Divide brussels sprout salad among plates, mounding in center so bresaola is visible. Sprinkle horseradish over brussels sprout salad and serve.
