Bresaola Salad

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
10 min
Prep
10 min
Yield:
4 servings
Level:
Easy
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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)

Directions

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.

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Newest Ratings and Reviews

Read all 7 reviews

  • on October 16, 2006

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    This recipe is easy to make and delicious. My husband tried it and said it is "inspirational." That's pretty good. Your best bet is to find an Italian deli for the ingredients.

    people found this review Helpful.
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  • on March 19, 2006

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    too expensive and also not easy

    people found this review Helpful.
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  • on June 28, 2005

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    Very good salad but Braseola is difficult to get in my area.

    people found this review Helpful.
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