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.