Food Network: Bresaola Salad

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Bresaola Salad
Recipe courtesy Rachael Ray

Ingredients
8 cups arugula
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Coarse salt
A small chunk Parmigiano, 1/3 pound minimum
1 pound bresaola (cured beef, like prosciutto) available at deli counter
1 can artichoke hearts in water, drained
4 sprigs rosemary
A handful flat-leaf parsley
1/2 cup caper berries, drained
Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely

available in many markets)

Instructions
Place arugula in a bowl and dress with lemon juice,
extra-virgin olive oil and salt. Divide the arugula among dinner plates or place
on a serving platter and mound the greens up. Use a vegetable peeler to shred some
cheese on top of the arugula. Arrange the meat in a thin layer all around the
plate, draping it over the arugula. The plates or platter should look like a mound
of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice
the caper berries. Decoratively arrange the artichokes, chopped herbs and capers
all over the meat. Drizzle the completed salad with aged balsamic vinegar and
serve.