Recipe information
Yield
Makes 18 Servings
Ingredients
3
tablespoons olive oil
1
tablespoon fresh lemon juice
1
4-ounce package sliced bresaola*
54
(about) arugula leaves
1
medium fennel bulb, halved lengthwise, thinly sliced crosswise
1
4-ounce piece Manchego or Parmesan cheese, shaved into strips
Need to make a substitution?
Preparation
Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. DO AHEAD Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.