Bresaola with Shaved Brussels Sprouts and Horseradish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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.
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