Jonathan Bardzik is a storyteller, cook, and author. He is known for his live cooking demonstrations and appearances on ABC, CBS and FOX morning news shows. His new 8-episode TV series, Jonathan’s Kitchen: Seasons to Taste, debuts in 2021.
Bresaola and Arugula Dinner Salad
Rated 5 stars by 1 users
Category
Salad
Servings
4-6
Bresaola - rich, herbed, cured beef – joins crunch salad turnips,
sharp shavings of salty Pecorino Romano cheese, and sautéed mushrooms atop
peppery, nutty baby arugula dressed in an orange and red wine vinaigrette. This
Italian-inspired dinner salad provides a light and refreshing weeknight meal
with surprisingly complex flavors to keep it satisfying.
Jonathan Barzik
Ingredients
2 tbs olive oil
2 cloves garlic, minced
½ lb Cremini or other wild mushrooms
¼ cup Madeira wine or dry Sherry
¾ lb baby arugula
3-4 small Hakurei turnips or radishes, thinly sliced
3-4 oz Pecorino Romano cheese, shaved with a vegetable peeler or grated
- 1 package MeatCrafters sliced Bresaola, cut
into thin slivers
2 cloves garlic, minced
1 tsp Dijon mustard
1 orange, juiced, about ¼ cup
2 tbs red wine vinegar
1/3 cup olive oil
Salad:
Vinaigrette:
Directions
Make vinaigrette: Place garlic on cutting board and sprinkle with coarse salt. Using the flat side of your knife or the back side of the tines of a fork, mash garlic into a paste. Combine in a medium bowl with mustard, orange juice and vinegar. Season with black pepper and whisk to combine. Let rest while cooking mushrooms to let flavors develop. Then, drizzle in oil, while whisking, to for a creamy emulsion.
Sauté mushrooms: Warm 2 tbs olive oil in a 12” skillet over medium-high heat. Add garlic and cook 30 seconds, add mushrooms and cook until tender and browning on edges, about 5 minutes. Add wine to pan and scrape up any brown bits while it reduces. Season with salt and pepper. Reserve.
Assemble salad: Lightly dress arugula with vinaigrette. Place in a large salad bowl or divine among individual plates and top with sliced turnips, cooked mushrooms, slivered Bresaola and Pecorino Romano cheese.
Recipe Note
TIP: microgreens make a pretty and flavorful final
addition to the salad.