Simple salads: Apple, bresaola and cambozola salad

Apple, bresaola and cambozola salad

Changing a lifetime of bad eating habits

I am really, really annoyed with myself.

I’ve been looking forwarding to making and posting this recipe for some time now, but when I finally made it and took my usual pictures to show you, I forgot to add the toasted walnuts before I took the final snaps. Grrrrr!

I swear, I’m getting more and more forgetful every day. Sometimes I find myself doing things like this – running upstairs to get something only to find that when I reach the top of the stairs, I’ve forgotten what it is that I was after. You’ll probably tell me that’s normal but is it normal that I run up the stairs twice because I’ve forgotten whatever it is immediately after I remembered forgetting it the first time???

Anyway, where was I? Oh right, the salad. 🙂

My husband and I are trying to change our eating habits to see if this helps us lose some weight. We’re having bigger breakfasts and lunches and trying to have smaller and lighter suppers.

I actually came up with this recipe after I made my red cabbage, stilton and walnut cabbage after Christmas. That proved so yummy that I have been trying to think of new salad ideas every since. Today’s salad features:

  • watercress and rocket leaves
  • bresaola (either have them shaved as thinly as possible or have them medium-thick sliced, which is what I chose at the deli)
  • Cambozola cheese
  • A crisp, red apple
  • Toasted walnuts
  • An agave honey, lemon and mustard dressing

I made a honey, lemon and mustard dressing - something sharp to cut through the sweetness of the apples and the creaminess of the cheese.

I have come to love eating bresaola, especially now that I know it’s really lean too.

If you’ve never eaten cambozola cheese before, it’s like a combination of a French cream cheese with Italian Gorgonzola. It’s a really creamy cheese with subtle hints of blue.

As usual, as this is a salad recipe, I’ll leave it up to you to decide how much you might like to add of each ingredient. In addition to the salad leaves, ours were basically made up of a handful of walnuts, an apple split between the two plates and 2 slices of bresaola between us, with some of the cheese crumbled over our salads. Hope you like it too!

I love putting fruit in my salads and apples always work with cheese, and the cambozola went particularly well with the bresaola.

Agave honey, lemon and mustard dressing

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice (I might try cider vinegar next time)

1 tablespoon agave honey

1 teaspoon wholegrain mustard (or you can use Dijon)

1 teaspoon chopped chives

salt & pepper to taste

Lots of love


40 Responses to “Simple salads: Apple, bresaola and cambozola salad”
  1. ChgoJohn says:

    What a fantastic-looking salad! It would be perfect for a holiday dinner but especially so for Christmas, given the predominance of green and red coloring. And that’s just how it looks. The flavors you’ve assembled would make this salad a star of the meal — and not just something to get through before the good stuff is served. 🙂

    • I didn’t think of it as a holiday salad but you’re right, the colours are quite christmassy, aren’t they? I do like to eat with my eyes, especially when it comes to salads, but I don’t like too many ingredients in my salad. Am a bit of a purist when it comes to salad, I think simple is best.

  2. That looks really yummy and colourful! 😀 I like, Noodle. I really want to try bresaola and cambozola… I’ve never even heard of them.

    • Oh you must try both. The bresaola is lovely – I can sit there eating it on its own and the cambozola is a fairly new one on me too. If you like brie and creamy cheeses, you should like this too.

  3. I am going to have go looking for some cambozola cheese as I want to make this salad. I have never tasted it before. Is it like a creamy and like a gorgonzola at the same time? BAM

    • It is like a cross between a creamy young brie mixed with a dolcelatte type blue. It only has the lightest of blue in it though, which is the flavour remains really creamy. We only just found it recently and I can’t wait to try cooking with it. Am concerned it might be a bit too light in taste for baking but we’ll see!

  4. Rachel says:

    I’m still feeling full from an enormous game casserole lastnight—this looks like the perfect detox salad to make me feel healthy and human again, and less like a labrador!
    …talking of which, how is your dog acquisition scheme going?

    • We haven’t decided yet 😦 We have yet to visit some breeders of the other dog we like so I’ll keep you posted. We won’t be getting one until after August anyway. We have a big trip planned in Jul/Aug so don’t want to adopt a puppy and then leave it for 3 weeks, that would be too cruel!

  5. Joanne says:

    Hehe don’t worry, I’m picturing it with the walnuts! Looks beautiful =)

  6. Loved the colors in the recipe but what really blew me away was the dressing!

  7. zestybeandog says:

    I love the flavors going on in this salad! I haven’t had bresaola but it reminds me of what parma ham that’s been baked in the oven, by the look and sound of it! I’ll have to seek that one out!

    • The flavour is very much like a parma ham but much deeper because it’s beef rather than pork. Do try it if you can find it. I love it, especially because it’s meant to be very lean.

  8. Tandy says:

    lovely looking salad 🙂

  9. lulu says:

    I so enjoy your recipes, I think because your photos make them look so appetizing. I still have miles to go when it comes to food photography. Not to worry about forgetting what you started out to do, I do that all the time and it’s OK.

    • Thanks Lulu! I do cheat a little because I have this great little app on my iphone that lets me do ‘depth of field’. It really makes the food jump out at you.

      • lulu says:

        What is the app?

      • Hi Lulu, my husband has the ProCamera app on his iphone – it takes better quality pictures and you can play around with the white balance much better. It is slightly more technical and takes a while to get the hang of this app. I use one called camera+ – it’s great, you can play around with the colour a little and you get special features like the depth of field that I tend to use a lot. It really helps.

      • lulu says:

        thanks. I have Camera+!but haven’t done much with it. I’m going to work with it and see what happens.

  10. What a wonderful entree salad! We, too, are trying to lose weight and eat healthier, and this is a nice dish to do that with! I forget things all the time. I like to think it’s because of information overload! 🙂

  11. What a lovely and refreshing salad BFN. Don’t even talk to me about forgetfulness…I call it mindless aerobics (the constant running up and down the stairs only to remember something else when you are at the total opposite end of the room!)

  12. billpeeler says:

    I’ve never heard of bresaola or cambozola. They sound Italian, and I’ve never had Italian food that I didn’t like. They certainly make for a wonderful looking salad. And I think the walnuts would be a perfect topping – looks delicious!

    • Wikipedia says bresaola originates from Italy, all I can say is it’s bloody lovely. I don’t know if you love beef jerky but if you do, I think you’ll definitely love bresaola – it’s got that cured taste but the flesh is soft yet dry. I thought cambozola was italian too until we found out it’s actually made in Germany. It’s a new taste sensation for me too but it’s really, really nice.

  13. Hi!
    This salad looks delicious, and for the memory thing, I read that walnuts are good to improve your memory, so keep adding them to your dishes 🙂

  14. Love using agave honey/nectar in foods! This salad looks tasty.

  15. k.m. says:

    Wasn’t there some food that we’re all supposed to be eating because it helps improve memory function (or at least help stave off the decline)? I, of course, forget what it is!

    Anyway, the salad looks incredible! I’ll also imagine the walnuts there for you too 🙂

  16. sweetopiagirl says:

    Reblogged this on UNIQUE GREETING CAKES.

    • That’s really nice of you, thanks so much! I’ll be round to visit your blog really soon. I have to go away for work so have been really unable to visit other blogs much but I will catch up with what you’re up to soon xx

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