Bresaola Con Arugula E Pompelmo Recipe

Prepare grapefruit

Using a sharp knife, trim top and bottom of the grapefruit, then cut away the peel and white pith. Working over a bowl to catch juices, segment the grapefruit by cutting between membranes to release individual wedges. Reserve any juice for the dressing.

Arrange arugula and bresaola

Place the packed arugula in a large shallow serving bowl or platter. Fan or loosely fold bresaola slices and arrange them evenly over the arugula. Nestle grapefruit segments gently among the bresaola and greens so there is a balance of fruit and meat on each portion.

Combine dressing ingredients: In a small bowl or jar, add 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, reserved grapefruit juice (if any, up to 1 tbs), 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.

Emulsify: Whisk vigorously or shake in a jar until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add more lemon or honey as needed to balance acidity and sweetness.

Dress the salad: Drizzle about half of the dressing evenly over the arranged arugula, bresaola and grapefruit. Toss gently with tongs or by lifting and turning so slices stay intact; add more dressing to taste (reserve a small amount for finishing if desired).

Add cheese and nuts: Scatter the shaved Parmigiano-Reggiano or Pecorino over the top and sprinkle the toasted pistachios or pine nuts if using. These add savory salt and crunchy contrast to the silky bresaola and juicy grapefruit.

Final touches: Drizzle the reserved 1 tsp extra-virgin olive oil lightly over the assembled salad and finish with a small grind of black pepper. If desired, add a few extra grapefruit segments or microgreens for presentation.

Serve: Portion the salad onto plates or present family-style. Serve immediately at room temperature so the bresaola is tender and the arugula retains its peppery bite.