Shaved Bresaola With Thyme Honey, Almonds, and Arugula - Appetizers - New York Magazine

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Home > Restaurants > Recipes > Shaved Bresaola With Thyme Honey, Almonds, and Arugula

Shaved Bresaola With Thyme Honey, Almonds, and Arugula

Provided by: Chef Akhtar Nawab
Served at: Elettaria

  • Type of Dish: Appetizers, Small Plates
  • Servings: 12
  • Cuisine: Eclectic/Global, Italian
  • Special Requests: Quick and Easy

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Ingredients

36 slices bresaola (Nawab likes Salumeria Biellese)
� cup thyme
4 tbs. acacia or any good quality honey
4 tbs. capers
1 anchovy fillet
8 tbs. olive oil
1 cup toasted almonds
� lb. arugula

Instructions

In a bowl, add the thyme, anchovy, capers, and honey. With a fork, crush the ingredients together to form a paste. Slowly whisk in the olive oil. Arrange the shaved bresaola on a plate and scatter the arugula on top. Add the almonds and drizzle with the thyme-honey dressing. (Published 2009)