WATCH

Bresaola Salad

00:05:00

This refreshing Bresaola Salad fuses together everything you love about an antipasto dish! Mixing together a lean cold meat along with fresh parsley, lemon and parmesan flakes, you are bound to fall in love with this light and easy creation that will leave mouths watering.

Tags VIEW MORE TAGS
Ingredients
- Serves 1 +
ADD TO SHOPPING LIST
4 tablespoon Extra-Virgin Olive Oil
to taste Parmigiano-Reggiano
4 tablespoon Balsamic Vinegar
to taste Balsamic Glaze
100 gram Bresaola
Directions HIDE IMAGES
STEP 1
Wash the Fresh Parsley (1 bunch) well and then chop into small pieces (If you are using arugula just leave it whole).
STEP 2
Pour extra virgin Extra-Virgin Olive Oil (4 tablespoon) into a jar and the same amount of Balsamic Vinegar (4 tablespoon).
STEP 3
Squeeze the juice of half a Lemon (1)into the jar, put the lid on and shake it really well.
STEP 4
Put the parsley into the mixing bowl and add the dressing, mixing it together with your hands.
STEP 5
Get a flat, round plate (or chopping board) and start layering the Bresaola (100 gram) in a circle on the outer part of the plate.
STEP 6
Add another layer and then another, until there are no white gaps.
STEP 7
Using your hands, sprinkle some of the parsley mix over the top, creating a small heap in the centre.
STEP 8
Grate some Parmigiano-Reggiano (to taste) flakes over the top, making them uneven and letting the crumbs fall onto the salad too.
STEP 9
Squeeze more fresh lemon over the top, being careful not to let the seeds fall in!
STEP 10
If you want to add another layer of richness, drizzle some Balsamic Glaze (to taste) over the top of the Bresaola Salad. Not only will it make the dish even more colourful, it will give it an even bolder flavor.
STEP 11
Serve and enjoy!
Watch Video
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT