Bresaola with Shaved Brussels Sprouts and Horseradish
Info
Rating
Description
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
*Air-cured beef tenderloin; available in the deli section of some supermarkets and at specialty foods stores.
Directions
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.
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.
