Bresaola Salad

Name: Bresaola Salad
Ingredients: 8 cups arugula; Juice of 1 lemon; Extra-virgin olive oil (EVOO), for drizzling; Coarse salt; 6-ounce chunk of Parmigiano-Reggiano; 1 pound bresaola (cured beef, like prosciutto; available at deli counter); 1 can (15 ounces) artichoke hearts in water, drained; 4 sprigs fresh rosemary; A handful of fresh flat-leaf parsley; 1/2 cup capers, drained; Aged balsamic vinegar, for drizzling (look for 6-plus years of age, widely available in many markets)

11 ingredients

8 steps

Ingredients

8 cups arugula
Juice of 1 lemon
Extra-virgin olive oil (EVOO), for drizzling
Coarse salt
6-ounce chunk of Parmigiano-Reggiano
1 pound bresaola (cured beef, like prosciutto; available at deli counter)
1 can (15 ounces) artichoke hearts in water, drained
4 sprigs fresh rosemary
A handful of fresh flat-leaf parsley
1/2 cup capers, drained
Aged balsamic vinegar, for drizzling (look for 6-plus years of age, widely available in many markets)

Directions

1

Place the arugula in a bowl and dress with lemon juice, EVOO, and salt.
2

Divide the arugula among 4 dinner plates or place on a serving platter and mound the greens.
3

Use a vegetable peeler to shred some cheese on top of the arugula.
4

Arrange the bresaola in a thin layer all around the plate, draping it over the arugula.
5

The plates or platter should look like a mound of beef.
6

Thinly slice the artichokes, finely chop the rosemary and parsley, and slice the capers.
7

Decoratively arrange the artichokes, chopped herbs, and capers all over the meat.
8

Drizzle the completed salad with aged balsamic vinegar and serve.