Bresaola is an Italian air-cured beef that is traditionally seen on antipasto plates. This salad combines salty bresaola with the sweetness of roasted cipollini onions. Cipollini onions look like flattened pearl onions and can be found at specialty Italian grocery stores and farmers markets.
1 pound of cipollini onions
1 tablespoon extra-virgin olive oil
4 tablespoons balsamic vinegar
6 sprigs of fresh thyme
Sea salt, to taste
Preheat oven to 400°F. Trim and peel the onions. Add the onions to a large ovenproof skillet. Dress with oil, 2 tablespoons of the vinegar and salt. Toss to coat and arrange onions in a single layer. Tuck in the thyme sprigs. Cook for 20 minutes then turn the onions in the pan so they brown on both sides. Add the remaining 2 tablespoons of vinegar. Cook for another 10 minutes or until softened. Set aside for use in the salad.
For the salad:
8 cups of torn lettuce leaves
4 plum tomatoes, sliced
8 slices of bresaola
Balsamic roasted cipollini onions, to serve
Extra virgin olive oil, to tasteSea salt and black pepper, to taste
Assemble the salads by dividing the lettuce among four bowls. Arrange a sliced tomato over each bed of lettuce. Fold two slices of bresaola over the salad beds. Arrange a small portion of the cipollinis around the bresaola. Drizzle with oil and crack salt and pepper over each salad.
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