Ingredients with Measurements:
- 4 oz. bresaola, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
- 1/4 cup chopped toasted walnuts
- 1/4 cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
For the Orange Vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the sliced bresaola, sliced fennel, chopped parsley, chopped mint, chopped chives, and chopped walnuts.
2. In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, garlic, salt, and pepper until well combined.
3. Pour the orange vinaigrette over the salad and toss to coat.
4. Sprinkle the crumbled feta cheese over the top of the salad and season with additional salt and pepper, if needed.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 18g
- Carbohydrates: 11g
- Protein: 8g
- Fiber: 3g
- Sugar: 7g
Substitutions for ingredients:
- Bresaola can be substituted with prosciutto or smoked salmon.
- Fennel can be substituted with sliced celery or cucumber.
- Walnuts can be substituted with pecans or almonds.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced oranges or grapefruit to the salad for extra citrus flavor.
- Use arugula or mixed greens instead of parsley for a different flavor profile.
- Add sliced avocado or roasted beets for extra creaminess and sweetness.
Tips and Tricks:
- To make the salad ahead of time, prepare the ingredients and store them separately in the refrigerator. Toss the salad with the vinaigrette and feta cheese just before serving.
- Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant and lightly browned.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the salad on a large platter or individual plates.
- Garnish with additional chopped herbs or crumbled cheese.
Garnishes:
- Chopped herbs or crumbled cheese.
Pairings:
- This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Serve the salad with a crusty baguette or grilled bread.
Troubleshooting Advice:
- If the salad is too dry, add more vinaigrette or a drizzle of olive oil.
Food Safety Advice:
- Make sure to wash the fennel bulb thoroughly before slicing.
Food History:
- Bresaola is a cured meat that originated in the Lombardy region of Italy.
Flavor Profiles:
- This salad has a refreshing and tangy flavor from the orange vinaigrette, balanced with the salty and savory bresaola and feta cheese.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Tangy, Citrusy, Sweet, Savory, Herbaceous