Recipe: Bresaola-Wrapped Arugula Bundles With Farm Egg Vinaigrette
Peppery arugula bundles wrapped in Bresoala and finished with a lemon-caper vinaigrette is among the favorite recipes from the past year from the pages of the Atlanta Journal-Constitution. (Renee Brock/Atlanta Journal-Constitution/MCT)
Makes 20
You can assemble these bundles up to 1 day ahead, adding the vinaigrette and garnishing just before serving. Baby arugula leaves will not work for this recipe. You need the full-grown leaf, widely available at local farmers markets. For a variation, try this with leaves of locally grown leaf lettuce, or in the spring, with steamed asparagus. Bresaola is spiced, air-cured beef. You can find it at charcuteries or farmers’ markets. Can’t find it? Substitute half slices of prosciutto.
The egg yolk in this vinaigrette helps keep it from separating, a very nice kitchen trick. Extra vinaigrette will keep 1 week in the refrigerator.
2 (6-ounce) bunches arugula, rinsed and dried
¼ pound bresaola, very thinly sliced
¼ cup Farm Egg Vinaigrette
1 hard-boiled egg
1 cup olive oil
1/3 cup white wine vinegar
2 teaspoons capers, drained, finely chopped
2 teaspoons chopped shallots, 1/8-inch diced
2 teaspoons whole grain mustard
1 teaspoon Dijon mustard
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 small garlic clove, pressed through garlic press
Salt
To make the vinaigrette: Peel the egg and press the white and yolk through a sieve separately. Reserve white for garnish.
In a small bowl, whisk together sieved egg yolk, olive oil, vinegar, capers, shallots, whole grain mustard, Dijon mustard, parsley, tarragon and garlic. Taste for seasoning. If not using immediately, refrigerate vinaigrette and egg whites separately.
To make the bundles: If your arugula came from the farmers market with roots attached, trim the roots and most of the stem.
Separate trimmed arugula leaves into 20 bundles. Tightly wrap a slice of bresaola around the stems of each bundle. If the bundles begin to unfurl, wrap each with a strip of plastic wrap and refrigerate for 30 minutes. Arrange on platter. If not serving right away, cover platter with plastic wrap and refrigerate.
When ready to serve, drizzle bundles with vinaigrette and garnish with sieved egg whites.
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