Bresaola With Arugula, Fennel, And Manchego Cheese

Bresaola With Arugula, Fennel, And Manchego Cheese
Bresaola With Arugula, Fennel, And Manchego Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 3

    tablespoons olive oil

  • 1

    tablespoon fresh lemon juice

  • 1

    package sliced bresaola - (4 oz) (available at Italian markets and some specialty foods stores)

  • 54

    arugula leaves - (about)

  • 1

    medium fennel bulb halved lengthwise, and thinly sliced crosswise

  • 1

    piece Manchego or Parmesan cheese - (4 oz) shaved into strips

Directions

Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam-side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.) This recipe yields 18 rolls.

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