Bresaola Trentina Recipe
Sliced imported italian Cured Beef Prosciutto over a bed of baby Spinach topped with shaved Parmesan cheese, grilled Portobello mushrooms, EVOO and lemon
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Portobello Mushrooms
Clean the Portobello mushrooms and remove the stems. Brush them with 1 tablespoon of EVOO, season with salt and black pepper, and grill them on medium heat for about 5-7 minutes on each side until tender.
- 2
Prepare the Salad Base
In a large bowl, place the baby spinach. Add the grilled mushrooms, sliced Bresaola, and shaved Parmesan cheese.
- 3
Dress the Salad
In a small bowl, whisk together the remaining tablespoon of EVOO, the juice of half the lemon, salt, and pepper. Drizzle this dressing over the salad.
- 4
Serve
Toss the salad gently to combine all ingredients. Serve immediately, garnished with additional lemon wedges if desired.
