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This simple but nutritious salad is satisfying enough to have as a main course. Bresaola is cured, air-dried beef typically made in the Valtellina area of Lombardy. Lean and tender and with little added salt it is perfect in salads, and is readily available in Italian delis and larger supermarkets.
Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden. Remove and leave to dry on kitchen paper.
Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing.
Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread and scatter over the Parmesan shavings.
Cured Meats Carluccio:
The pig reigns supreme in the cured meat world, and the most famous is Parma ham (prosciutto crudo) the hind leg of pig which is cured and dried for at least
18 months. Pancetta is cured bacon belly and is often smoked. Guanciale is cured pig cheek, the authentic bacon to use in many pasta sauces. Speck is a smoked, salt-cured, air-dried ham, made from the shoulder. Then there are the endless varieties of salami and bresaola, a cured air-dried beef. All these can be sliced for antipasto, or used in cooking.
TWO GREEDY ITALIANS EAT ITALY by ANTONIO CARLUCCIO & GENNARO CONTALDO, published by Quadrille (£20, hardback)
Photos ©DAVID LOFTUS
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