Bresaola, orange and endive salad

A lovely fresh simple starter, this takes minutes to put together and the combination of sweet orange and bitter Belgian endive tastes sensational. Bresaola is a kind of air-dried beef from Italy and is available in lots of supermarkets and delis.

Bresaola, orange and endive salad

Photographer: Andrew Hayes-Watkins


Prep time
10 minutes
Cooking time
10 minutes
205 per serving


  • 2 oranges
  • 4 heads of Belgian endive (chicory)
  • 8 slices of bresaola
  • a few small oregano leaves
  • 50g skinned hazelnuts

For the Dressing

  • 2 tbsp hazelnut oil
  • 2 tsp red wine vinegar
  • reserved orange juice
  • ½ tsp Dijon mustard
  • flaked sea salt
  • freshly ground black pepper


  1. First prepare the oranges. Top and tail them with a sharp knife, then cut off the skin and outer membrane by placing the orange upright on a board and cutting down, following the contour of the orange. Cut the orange flesh into thin rounds, then slice the rounds in half, or divide the oranges into segments. Collect any juice in a bowl and squeeze the remaining membrane too. Set the juice aside.

  2. Trim the base of the endives, then cut them into very thin wedges, lengthways.

  3. Put the hazelnuts in a frying pan and toast them until light golden-brown, shaking the pan regularly. Remove the nuts from the pan and set them aside to cool, then crush them lightly, so they break in half.

  4. Arrange the bresaola over the base of a serving platter, then top with the pieces of orange and endive. Sprinkle over the oregano leaves and the hazelnuts.

  5. Whisk the dressing ingredients together and season with salt and pepper. Drizzle the dressing over the salad and serve.