This Gorgonzola and bresaola salad, packed with delicious flavours and colours, makes the perfect Italian dish. Crispy bitter sweet salad leaves are mixed with a creamy, tangy blue cheese and tender wafer thin slices of air-dried salt beef. It would make a great starter for guests and is ready to be served in under 20 minutes.
- 200g bag crispy salad leaves (frisée, radicchio, etc.)
- 4tbsp olive oil
- Salt and freshly ground black pepper
- 2 x 40g packs sliced bresaola
- 1 small ciabatta loaf
- 75g Gorgonzola cheese
Rinse and shake dry the salad leaves well, then put in a bowl and toss in the olive oil and some seasoning.
Separate the bresaola slices and gently mix into the leaves. Set aside.
Preheat the grill to a hot setting. Slice the loaf in half lengthways, then cut each piece in half again. Lightly toast the bread for 1-2 mins on the cut side.
To serve,put the warm toasted bread on serving plates. Pile over the leaves and bresaola and crumble over the cheese. Season with more black pepper and serve immediately.
Top tip for making Gorgonzola and bresaola salad
Bresaola is an Italian deli meat. If you can’t find it, use Parma ham or any other thinly sliced ham or roast beef.