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    Recipe: Bresaola Roll-Ups with Rocket and Dill
    The 20 appetizers lunch
    March 23, 2010

    Bresaola Roll-Ups with Rocket and Dill

    Rocket and dill have both a delicate aroma with some mild pungency. A guest who doesn't ever eat raw vegetables surprised me asking for another of this roll-ups!

    This is the third recipe from the 20 appetizers lunch.

    RocketI harvested rocket and dill from my herb pots, they produced many fresh leaves almost all winter long.

    Bresaola Roll-Ups with Rocket and Dill

    Ingredients
    8 bresaola slices
    1 small carrot
    1/3 cup rocket leaves
    1 dill sprig

    MethodDirections
    Peel the carrot and cut into julienne.
    Put the julienned carrot, rocket leaves and dill pieces on the bresaola slices.
    Roll and put on a serving plate.


    Primo Sweet BudsOne year ago:

    Chili peppers first buds

    GYOThis goes to House of Annie who's hosting the next edition of Grow Your Own.
    Tags: Dill  Carrots  Rocket/Arugula  Canapes, Bruschetta, Starters  


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    3 comments
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    Rucola / Arugula (Rocket)

    Aneto / Dill


    Comments
    Author: Nate @ House of Annie (URL)
    23/03/2010

    Beautiful presentation! It looks lovely.

    Thanks for your GYO entry!

    Author: tasteofbeirut (URL)
    23/03/2010

    That looks so lovely and light! I have some extra dill but I am not sure i can find the bresaola! I am looking though!

    Author: Joanne (URL)
    27/03/2010

    I love rocket! It is one of my favorite greens and definitely my favorite salad leaf. These roll-ups are a great idea!

    Your comment

     

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