Ingredients with Measurements:
- 4 ounces of bresaola, thinly sliced
- 2 cups of arugula
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of freshly squeezed lemon juice
- 2 tablespoons of freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Cutting board
- Knife
- Bowl
Step-by-Step Instructions:
1. Place the bresaola slices on a cutting board and use a sharp knife to cut them into thin strips.
2. Place the arugula in a bowl.
3. Drizzle the olive oil and lemon juice over the arugula and toss to combine.
4. Add the bresaola strips to the bowl and toss to combine.
5. Sprinkle the Parmigiano-Reggiano cheese over the salad and season with salt and pepper, to taste.
6. Serve immediately.
Time:
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Temperature: Room temperature
Serving Size: 4
Nutritional Information:
Calories: 123 kcal
Carbohydrates: 1.5 g
Protein: 5.5 g
Fat: 10.5 g
Saturated Fat: 2.5 g
Cholesterol: 8 mg
Sodium: 150 mg
Potassium: 95 mg
Fiber: 0.5 g
Sugar: 0.5 g
Substitutions for Ingredients
- Bresaola can be substituted with prosciutto or other cured meats.
- Arugula can be substituted with spinach or other leafy greens.
- Extra-virgin olive oil can be substituted with other types of oil.
- Parmigiano-Reggiano cheese can be substituted with other types of cheese.
Variations:
- Add other vegetables such as tomatoes, cucumbers, or onions.
- Add other herbs such as basil, oregano, or thyme.
- Add other nuts such as almonds, walnuts, or pine nuts.
Tips and Tricks:
- Use freshly grated Parmigiano-Reggiano cheese for the best flavor.
- Use a sharp knife to cut the bresaola into thin strips.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Not recommended.
Presentation Ideas:
Serve the salad in individual bowls or on a platter.
Garnishes:
Garnish with freshly chopped parsley or basil.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested Side Dishes:
Serve with crusty bread or roasted potatoes.
Troubleshooting Advice:
If the salad is too dry, add more olive oil or lemon juice.
Food Safety Advice:
Keep the salad refrigerated until ready to serve.
Food History:
Bresaola is an Italian cured meat that has been around since the 16th century.
Flavor Profiles:
This salad has a savory and tangy flavor with a hint of umami.
Serving Suggestions:
Serve as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Salty, Tangy, Umami, Aromatic, salty, tangy, nutty, peppery