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🍽️ Bresaola Salad with Figs

165 kcal · 30 min · 4 servings

Bresaola Salad with Figs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the bresaola out of the fridge to let it reach room temperature.
  2. 2. Remove the outer, wilted leaves from the radicchio and the hard core from the chicory.
  3. 3. Tear the radicchio and chicory leaves into bite-sized pieces.
  4. 4. Wash all the leafy greens together with the salad mix and shake them dry.
  5. 5. Wash the figs and cut them into quarters.
  6. 6. Whisk mustard, balsamic vinegar, and walnut oil together in a bowl to make a dressing.
  7. 7. Season the dressing with salt and pepper to taste.
  8. 8. Add the washed salad leaves, radicchio, and chicory to the bowl.
  9. 9. Gently toss the leaves with the dressing until they are evenly coated.
  10. 10. Arrange the salad on a serving platter or in a bowl.
  11. 11. Distribute the figs and bresaola slices among the salad leaves.
  12. 12. Drizzle the salad with the remaining dressing and, if desired, a little more walnut oil.
  13. 13. Serve the salad immediately and enjoy.
  14. 14. Chop walnuts coarsely for extra crunch.
  15. 15. Melt some butter in a pan over medium heat.
  16. 16. Toast the nuts with a pinch of salt for about two to three minutes until golden brown.

Nutrition per serving