• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    ITALIAN BRESAOLA SALAD with arugula and cheese

    Bresaola salad is a great Italian cured meat. It is perfect combined with Parmigiano Reggiano cheese and baby arugula. When I desire serving a quick and easy dish, that recalls my own county, this recipe is my choice. Try the bresaola on also with olives, truffles or Asiago cheese, it is delicious!

    ITALIAN BRESAOLA SALAD with arugula and cheese

    If you like my recipes, please give me a +1

    a simple action to help the growth of this blog 🙂

    bresaola-salad

    • ½ Lb bresaola finely sliced
    • 2 oz baby arugula
    • 3 tbsp shredded Parmigiano Reggiano cheese
    • 1 lemon
    • 4 tbsp extra virgin olive oil
    • to taste black pepper

    ITALIAN BRESAOLA SALAD with arugula and cheese

    WHAT IS BRESAOLA?

    Bresaola is a traditional Italian cured beef meat. The first notes about bresaola date back to XV century in Valtellina, a little Lombard valley close to the Swiss border. Commonly, to prepare the Bresaola it is used the loin, the underloin, and the sirloin cap of the cow (the last one is used to prepare the most prized Bresaola).

    ITALIAN BRESAOLA SALAD with arugula and cheese

    BRESAOLA SALAD

    First, combine the juice of one lemon with the olive oil. Now, lay the slices of bresaola on a large dish, spreading the oil and lemon mixture on the meat. Cover the dish with plastic wrap and marinate the bresaola 30 minutes. Drain the meat from the oil and place bresaola on another dish. Toss the arugula with the oil used to marinate the meat, add a pinch of salt and pour the arugula on the bresaola. Complete the dish spreading thin slices of Parmigiano Reggiano cheese and a dash of black pepper coarsely grounded over the bresaola salad. Serve immediately.

    TAKE A LOOK AT THIS

    Cauliflower salad with feta

    Cauliflower salad with feta

    PRINTABLE VERSION

    5.0 from 1 reviews
    ITALIAN BRESAOLA with arugula and Parmigiano Reggiano
     
    Print
    Prep time
    35 mins
    Total time
    35 mins
     
    Bresaola salad is a great Italian cured meat. It is perfect combined with Parmigiano Reggiano cheese and baby arugula. When I desire serving a quick and easy dish, that recalls my own county, this recipe is my choice. Try the bresaola on also with olives, truffles or Asiago cheese, it is delicious!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: salad
    Cuisine: Italian
    Serves: 4
    Ingredients
    • ½ Lb bresaola finely sliced
    • 2 oz baby arugula
    • 3 tbsp shredded Parmigiano Reggiano cheese
    • 1 lemon
    • 4 tbsp extra virgin olive oil
    • to taste black pepper
    Instructions
    1. WHAT IS BRESAOLA?
      Bresaola is a traditional Italian cured beef meat. The first notes about bresaola date back to XV century in Valtellina, a little Lombard valley close to the Swiss border. Commonly, to prepare the Bresaola it is used the loin, the underloin, and the sirloin cap of the cow (the last one is used to prepare the most prized Bresaola).
    2. BRESAOLA SALAD[/b]
      First, combine the juice of one lemon with the olive oil. Now, lay the slices of bresaola on a large dish, spreading the oil and lemon mixture on the meat. Cover the dish with plastic wrap and marinate the bresaola 30 minutes. Drain the meat from the oil and place bresaola on another dish. Toss the arugula with the oil used to marinate the meat, add a pinch of salt and pour the arugula on the bresaola. Complete the dish spreading thin slices of Parmigiano Reggiano cheese and a dash of black pepper coarsely grounded over the bresaola salad. Serve immediately.
    3. ITALIAN BRESAOLA SALAD with arugula and cheese
    3.5.3229

     

    « SAUTEED ARTICHOKES with bacon and garlic
    PASTRY DOUGH RECIPE for tarts and cookies »

    Reader Interactions

    Comments

    1. Constance says

      February 24, 2018 at 4:12 pm

      I loved this! I have been making a similar salad ever since first tasting it in Italy -- and then having it each time we visited -- but I could never make mine as good as when having it in Italy. I didn't know about the marinating of the bresaola nor the portions of lemon and oil.

      Just a question -- you call for 3 lemons and I see only one being used?

      Reply
      • Filippo Trapella says

        February 24, 2018 at 4:23 pm

        Hi Constance,

        I'm glad you liked it! I'm sorry for the typo in the ingredient list, thanks for noticing it! Said that, the amount of lemon juice depends on your taste: there is not a fixed rule. Som people prefer the meat sourer, some others not.

        Happy cooking!

        Filippo

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • Traditional almond biscuits with Maraschino cherries
      TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
      HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
      HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
      CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • DOLMADES RECIPE: Greek stuffed grape leaves - all you need to know!
      GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme