Carpaccio Di Bresaola Recipe
Thinly sliced filet of beef garnished with arugula, cherry tomatoes, capers & parmigian cheese
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Ingredients
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Main Ingredients
Dressing
Method
Preparation of Ingredients
- 1
Prepare the Bresaola
Lay the thinly sliced bresaola on a large serving platter, slightly overlapping the slices for an appealing presentation.
- 2
Prepare the Arugula and Tomatoes
Rinse the arugula thoroughly under cold water and dry it using a salad spinner or paper towels. Halve the cherry tomatoes and set them aside.
- 3
Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
Assembly
- 4
- 5
Add Tomatoes and Capers
Scatter the halved cherry tomatoes and capers over the arugula and bresaola.
- 6
Finish with Parmesan
Shave the Parmesan cheese over the top of the salad using a vegetable peeler.
- 7
Drizzle with Dressing
Drizzle the prepared dressing over the entire salad, ensuring even coverage.
