Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
7 oz (200 g) bresaola, cut in paper thin slices
3 oz (100 g) Manchego cheese shavings
1 oz (50 g) chopped nuts or pecans
Marjoram, chopped
Lemon Juice
Olive oil
Lettuce leaves, hand cut in medium size pieces


Arrange bresaola on a serving platter, slightly overlapping the slices. Arrange lettuce around plate. Whisk olive oil, lemon juice, marjoram, salt and pepper in a small bowl. Add nuts and correct seasoning. Drizzle vinaigrette over bresaola. Garnish with Manchego shavings.
        6 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved