Bresaola & Arugola Recipe
Beef italian bresaola cold cuts with arugula, shaved parmesan, balsamic glaze lemon and EVOO.
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Ingredients
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Assembly
Method
Assembly
- 1
Prepare arugula
Place 4 cups of washed and thoroughly dried arugula in a large mixing bowl. Add 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Gently toss until leaves are lightly coated. Taste and adjust seasoning; set aside.
- 2
Arrange bresaola
On a large serving platter or on individual plates, fan or loosely fold 200 g thinly sliced bresaola into slightly overlapping ribbons to create an attractive base for the salad.
- 3
Assemble salad
Pile the dressed arugula over and around the arranged bresaola, distributing leaves evenly so each portion gets both greens and meat.
- 4
Add Parmesan
Scatter 1 cup of shaved Parmesan over the arugula and bresaola. Use a vegetable peeler to get wide, thin shavings for best texture and presentation.
- 5
Finish with oil, lemon zest and seasoning
Drizzle the remaining 1 tablespoon extra-virgin olive oil evenly over the assembled salad. If using, sprinkle 1 teaspoon fine lemon zest across the top. Lightly season with the remaining 3/4 teaspoon sea salt and remaining 3/8 teaspoon freshly ground black pepper, adjusting to taste. (Be cautious with salt because the bresaola and Parmesan are already salty.)
- 6
Glaze
Using a spoon or squeeze bottle, artistically drizzle 2 tablespoons balsamic glaze over the bresaola and arugula, concentrating a little more over the meat for visual contrast and flavor.
- 7
