Bresaola, Manchego and Blood Orange Salad

Bresaola Manchego Blood Orange1 - A Cookbook Collection

This dish is inspired by a meal I had in Kai restaurant in Galway last year. If you have never been there, I highly recommend paying a visit. I have been meaning to recreate it for some time, but now that blood oranges are in season I have no excuse not to.  Blood oranges are in season in late winter and have a tarter taste than regular oranges. If you can’t find them, substitute with regular, but you may have to adjust the seasoning for their sweeter taste. Bresaola is an Italian speciality, beef fillet that is cured with salt and then air-dried for several months. It has a lovely, intense flavour. You can find it in many supermarkets or Italian delis. Manchego is a firm Spanish cheese, usually made from ewe’s milk.

This dish is really simple to put together and requires no cooking. It is visually stunning with such colourful ingredients. The amount below makes a decent starter for 2 people. Make sure everything is at room temperature before you serve it. I hope you like it!

Serves 2


  • 70ml freshly squeezed blood orange juice – approx. half a blood orange
  • 45ml extra virgin olive oil
  • 10ml white wine vinegar
  • Salt and black pepper
  • ½ medium red onion very finely sliced
  • A handful of salad leaves, I use a mixture of rocket, watercress and spinach
  • 150g manchego cheese, sliced
  • 80g bresaola
  • 1 small blood orange
  • 25g pistachio nuts chopped


  • First, make the dressing. Measure the blood orange juice, extra virgin olive oil and vinegar into a clean jar and shake well to mix the ingredients. Season with salt and pepper to taste.
  • Put the finely sliced onion into a bowl and cover them with half of the dressing. If you have time, cover it and allow it to stand for an hour. This will soften the onions and take away their rawness.
  • Arrange the leaves, cheese and beef on a plate. Add the red onions with dressing.
  • Peel the blood orange and slice thinly.
  • When you are ready to serve, add the orange to the plate and sprinkle over the pistachios.
  • Drizzle over some more of the dressing if needed.






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