Bresaola Classica Recipe

Time20m

Serves2

Thin slices of air cured beef arugula, shaved parmigiano, lemon & EVOO

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Ingredients

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1
Prepare the Arugula
Rinse the arugula under cold water to remove any dirt or grit. Shake off excess water or use a salad spinner to dry it. Place the arugula in a large serving bowl.
2
Slice the Bresaola
Using a sharp knife, slice the bresaola into thin strips or rounds. Arrange the slices over the arugula in the bowl.
3
Shave the Parmigiano
Using a vegetable peeler or a cheese slicer, shave the Parmigiano Reggiano into thin curls. Scatter the curls over the bresaola and arugula.

4
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, juice of the lemon, salt, and black pepper to taste.
5
Dress the Salad
Drizzle the dressing over the bresaola, arugula, and Parmigiano. Toss gently to combine, ensuring the dressing evenly coats the ingredients.

6
Plate and Serve
Serve the Bresaola Classica immediately as an appetizer or light main course. Optionally, garnish with additional lemon wedges and freshly ground black pepper.