' Al Lago Wines - Horseradish Salad Dressing served with a Salad of Bresaola and Arugula

Horseradish Salad Dressing served on a Salad of Bresaola and Arugula

Recipe by Simone Lagomarsino
  • HorseradishDressingDetail recipe image
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Description

This salad dressing is wonderful for a hearty steak salad, however here we are using it on a tasty arugula salad served with Bresaola (Italian cured, arid dried beef).

At a Glance

Prep Time: 10 minutes
Serves: 4 Servings

Equipment

No special culinary equipment is needed to prepare this salad.

Ingredients


For the Horseradish Salad Dressing:

 

1/3 cup of Mayonnaise

1/3 cup of Sour cream

¼ cup of Green Onions, freshly chopped

3 tablespoons of prepared Horseradish (more or less to your taste)

3 tablespoons of Apple Cider Vinegar

½ teaspoon of Black Pepper, freshly ground

½ teaspoon of Kosher Salt

 

For the Salad of Bresaola and Arugula:

 

6 ounces of Bresaola, sliced “paper thin”

2 cups of Arugula

3 tablespoons of Extra Virgin Olive Oil

1/3 cup of Parmigiano Reggiano, shredded or shaved

1 Lemon, sliced into wedges

1 tablespoon of fresh Lemon Juice

1 ½ tablespoons of Capers

Black Pepper, freshly ground, to taste

Directions

 

To Prepare the Horseradish Salad Dressing:

 

In a bowl, whisk all of the ingredients together.  Add more or less horseradish, salt and pepper to your taste.  Store it in a salad dressing container in the refrigerator.

 

To Prepare the Salad of Bresaola and Arugula:

 

In a small skillet, heat the olive oil and fry the capers until crisp and browned, which should take about 3-4 minutes. Be careful not to burn them.  Using a slotted spoon take the capers out of the oil and set them aside to let them cool.

 

In a bowl, toss the arugula with the lemon juice and set it aside.  Place the thin slices of bresaola around the edges of the serving dish. Add the lemon wedges around the outside edges of the plate.  Place the arugula into the center of the serving dish. Sprinkle the capers and the Parmigiano Reggiano around on top of both the arugula and the bresaola.  Grind the pepper on top of it, and serve it with the horseradish salad dressing. The lemon wedges can be then squeezed over the bresaola and/or the arugula to taste.

 

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