Jul 14 2026

Bresaola Recipe

Inspired by Chanta

Time15m

Serves2

Cured northern Italian beef paired with arugula, lemon juice, shaved Grana Padano, and extra virgin olive oil. Light, lean, and luxurious.

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Ingredients

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1
Prepare the Ingredients
Begin by gathering all the ingredients. Make sure the Bresaola is sliced thinly for the best presentation. Rinse the arugula under cold water and pat it dry with a paper towel to remove excess moisture.
2
Slice the Grana Padano
Using a vegetable peeler or a sharp knife, shave the Grana Padano cheese into thin slices or shavings.
3
Prepare the Lemon
Cut the lemon in half and set it aside. You will use one half for juice and the other half for garnish if desired.

4
Arrange the Bresaola
On a large serving platter, arrange the slices of Bresaola in a single layer, slightly overlapping them for an attractive presentation.
5
Add the Arugula
Place the arugula evenly over the Bresaola slices, creating a fresh, vibrant layer.
6
Dress the Salad
Drizzle the extra virgin olive oil over the arugula and Bresaola. Squeeze the juice from half of the lemon over the dish, ensuring an even distribution.
7
Season
Sprinkle salt and black pepper over the dish to taste, enhancing the flavors of the ingredients.
8
Garnish
If desired, garnish with additional lemon wedges for serving and extra shavings of Grana Padano for a luxurious touch.