15 minutes bundles
5 minutes dressing
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.
Bresaola is spiced, air-cured beef. You can find it at charcuteries. Can’t find it? Substitute half slices of prosciutto.
- 2 (6-ounce) bunches arugula, rinsed and dried
- 1/4 pound bresaola, very thinly sliced
- 1/4 cup Farm Egg Vinaigrette (see recipe)
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 (see recipe) and garnish with sieved egg whites from vinaigrette recipe. Makes 20 appetizers.
Per serving: 24 calories; 2 g fat (trace saturated fat; 73 percent calories from fat); trace carbohydrates; 4 mg cholesterol; 6 mg sodium; 1 g protein; trace fiber.
Farm Egg Vinaigrette
The egg yolk in this vinaigrette helps keep it from separating, a very nice kitchen trick. This is a variation on sauce gribiche, a cold sauce traditionally served with boiled chicken or fish. Extra vinaigrette will keep 1 week in the refrigerator. Use it to dress salads or cold vegetables, meat or seafood like poached salmon. The “farm egg” in the name comes from the farm-fresh eggs Avalon Catering uses when preparing their food.
- 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 dice
- 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
Peel egg and press 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. Makes: 1 2/3 cups
Per serving: 74 calories; 8 g fat (1 g saturated fat; 97 percent calories from fat); trace carbohydrates; 8 mg cholesterol; 12 mg sodium; trace protein; trace fiber.