Bresaola, Arugula, and Grana Padano
- Level of difficulty: Easy
- Prep time: 10 min
- Cooking time:
- Servings: 4
- NO ADDED SUGAR
Bresaola is dry-cured beef. It's lean, full of protein, and delicious. It's made from the leg of the animal with the fat removed, seasoned with salt and a dry rub, and dry-aged for at least 30 days. Bresaola is always served cold, cut into very thin slices, and topped with arugula and shaved cheese. It’s a perfect antipasto –– serve it with fresh bread and high-quality extra virgin olive oil.
- 4 ounces bresaola, thinly sliced
- 4 cups arugula
- 1 lemon
- 4 tsp extra virgin olive oil (Olivaio)
- 2 ounces Grana Padano cheese
- Arrange the bresaola in a single layer on a serving plate or on individual salad plates
- Pull off and discard any rough stems on the arugula. Place the arugula in a large bowl.
- Grate a small amount of lemon zest, then halve the lemon and juice it; discard any seeds. Combine the lemon juice, lemon zest and extra virgin olive oil (EVOO). Season with salt, and whisk to combine. Pour the olive oil dressing over the arugula and toss to combine. Taste and adjust seasoning.
- Place the arugula salad on top of the bresaola. With a vegetable peeler, shave the cheese over the arugula. Serve immediately.