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Bresaola Salad with Arugula and Parmesan
Experience the vibrant flavors of Italy with this delightful Bresaola salad. This dish showcases thinly sliced, air-dried beef, known as bresaola, which is beautifully complemented by the peppery freshness of arugula and the rich, nutty notes of shaved Parmesan cheese. Drizzled with a zesty lemon-olive oil dressing, it's a perfect appetizer or light meal that embodies the essence of Italian cuisine. Bresaola originated from the Valtellina region of Lombardy, where the traditional craft of curing meats has been perfected over centuries.
Servings: 4
Ingredients
- Bresaola
- 8 ounces, thinly sliced
- Arugula
- 4 cups, washed and dried
- Parmesan cheese
- 1/2 cup, shaved
- Olive oil
- 3 tablespoons
- Lemon
- 1, juiced
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Begin by arranging the bresaola slices on a large serving plate, overlapping them slightly in a circular pattern to create an attractive presentation.
- In a small bowl, whisk together the olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. This simple dressing will elevate the dish with its zesty brightness.
- In another bowl, gently toss the arugula with half of the lemon-olive oil dressing, ensuring the leaves are lightly coated but not drenched.
- Carefully place the dressed arugula on top of the bresaola, allowing some of the leaves to cascade down the sides for an inviting look.
- Finish the salad by generously topping it with shaved Parmesan cheese. Drizzle the remaining dressing over the salad for an extra burst of flavor.
- Serve immediately as a refreshing appetizer or light meal, and enjoy the harmonious blend of flavors.
Dietary Information
Servings: 4 • Dish Type: Appetizer/Salad • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 300 • Fat: 21g • Carbs: 3g • Protein: 24g • Sodium: 600mg • Sugar: 1g
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