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Carpaccio di Bresaola con insalata Valeriana e Pompelmo Rosa


Bresaola Carpaccio with Corn Salad and Pink Grapefruit

Bresaola is cured, air dried beef and it is available in Italian Delis or in large Supermarkets.

Ingredients: (4 servings)

280 g Bresaola thinly sliced

2 pink grapefruits

1/2 lemon juice

3 table spoons extra virgin olive oil

1 pinch of salt

200 g corn salad

Directions:

Wash the salad, dry it and take the tail off in order to separate the leaves.

Peel the grapefruits and slice them in segments taking them away from the membrane.

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Make sure you remove the transparent skin and save the juice.

In a  bowl, whisk together the olive oil, lemon juice, the remains of the grapefruit juice and salt.

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Arrange the Bresaola on 4 plates, roughly 8 slices per person.  Season the Bresaola with some of your sauce.

Add the salad to the rest of the sauce and toss it well.  Arrange the salad in the middle of the plate.

Decorate with the slices of grapefruit.

8 Comments »

  1. I love bresaola, but am not very fond of grapefruit. I like to put balsamico tradizionale on bresaola and serve it with good olive oil, rucola, roasted pine nuts and shaved parmigiano. Your version looks great though 🙂

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