Sunday, November 14, 2010

Winter Salad: Arugula and Bresaola

If you’re into Italian and are looking for a new dish perfect for our increasingly chillier nights, try an arugula and bresaola salad. This hearty salad composed of salty air-cured beef and peppery arugula is a refreshing alternative to the more popular prosciutto, and takes just minutes to prepare.


You can find bresaola in vacuum-sealed packages at Italian markets and high-end grocers. Serve the salad with crusty bread grilled with olive oil and olives for a lighter meal that is satisfying and delicious!

Arugula and Bresaola Salad

  • 1 package of bresaola (roughly 8-10 small slices)
  • shards of parmigiano regiano
  • a few handfuls of arugula, washed and dried
  • wedges of lemon
  • good quality extra virgin olive oil
  • fresh ground pepper
  • 1/4 cup of basil chiffonade
  • balsamic glaze (optional)
  1. Spread the arugla on a platter and lay the slices of bresaola evenly over top
  2. Sprinkle shards of parmigiano and basil chiffonade
  3. Drizzle olive oil sparingly and squeeze some of the lemon wedges
  4. Dollop balsamic glaze on top if you desire to add a hit of tart sweetness


1 comment:

The Glam Lamb said...

that looks amazzzing! thx for sharing!