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You are here: Home / Recipes / Faster Than 45 Mins / ITALIAN BRESAOLA SALAD with arugula and cheese

ITALIAN BRESAOLA SALAD with arugula and cheese

01/25/2016 by Filippo Trapella 2 Comments

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

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bresaola-salad

  • 1/2 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.

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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
  • 1/2 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

 

Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Recipes, Salads Tagged With: arugula, Asiago, bread, bresaola, ciabatta, easy, fast, italian, italy, lemon, Lombard, parmesan, parmigiano, quick, recipe, recipes, salad, Valtellina

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Comments

  1. Constance says

    02/24/2018 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

      02/24/2018 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

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