Saffron Cauliflower Salad with Bresaola

Name: Saffron Cauliflower Salad with Bresaola
Total time: 30 min
Yield: 1
Ingredients: 1 pack of AIA Turkey Bresaola; 200 g of cauliflower; A sachet of saffron; 50 g of Taggiasca olives; Arugula; Corn salad; Cherry tomatoes; Balsamic vinegar; 2 slices of homemade bread; Extra virgin olive oil; Salt; Pepper

Here is the light recipe for saffron cauliflower salad, Taggiasca olives and bresaola!

1 pack of AIA Turkey Bresaola

200 g of cauliflower

A sachet of saffron

50 g of Taggiasca olives

Arugula

Corn salad

Cherry tomatoes

Balsamic vinegar

2 slices of homemade bread

Extra virgin olive oil

Salt

Pepper

Description

If you are looking for a light but tasty recipe that will satisfy you without weighing you down, try the saffron cauliflower salad, Taggiasca olives and bresaola a mix of flavor and delicacy that will win you over at the first taste.

In this dish, the AIA Turkey Bresaola meets all the delicacy of the cauliflower and is flavored by the addition of saffron and Taggiasca olives. Prepare the saffron cauliflower salad, Taggiasca olives and bresaola for a last minute lunch or cook it to fill the lunchbox with a light and tasty single dish.

Here is the complete recipe for the saffron cauliflower salad, Taggiasca olives and bresaola!

Turkey Bresaola

Procedure

Clean the cauliflowers and boil them in salted water flavored with the saffron sachet. When the cauliflowers are cooked, but still crunchy, drain them and let them cool.

Cut the bresaola into strips. Put the cauliflowers, bresaola, olives, arugula, corn salad and quartered tomatoes in a nice salad bowl.

Prepare an emulsion with oil, balsamic vinegar, salt and pepper.

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