Bresaola and arugula salad
| Difficulty
Facile
|
Preparation  15 min
|
Servings for
4 people
|
Chef Lidia Bastianich
Ingredients
4 ounces thinly sliced bresaola
1 lemon
4 cups loosely packed arugula leaves
2 tablespoon extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
2 ounces Grana Padano cheese
Preparation
Arrange the bresaola in a single layer on a serving plate or on individual salad plates.
Grate a small amount of lemon zest from the lemon, then halve the lemon and juice it. Strain out and discard any seeds. Pull off any rough stems on the arugula and discard them. Place the arugula in a large bowl. Combine the lemon juice, lemon zest and olive oil. Season with salt and pepper, and whisk to combine. Pour the olive oil dressing over the arugula and toss to combine. Taste and adjust seasoning.
Mound the arugula on top of the bresaola in the center of each plate. With a vegetable peeler, shave the cheese over the arugula. Serve immediately..
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