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Bresaola Salad with Parmigiano and Lemon Dressing

Originating from the northern regions of Italy, Bresaola Salad is a delightful dish that showcases the rich flavors of air-dried beef, fresh herbs, and tangy citrus. This elegant salad combines delicately sliced bresaola with vibrant parsley or peppery arugula, creating a refreshing contrast. The addition of Parmigiano Reggiano adds a savory depth, while a dressing of extra virgin olive oil and balsamic vinegar brings brightness and complexity. Traditionally enjoyed as an antipasto, this salad is not only a feast for the palate but also a celebration of Italian culinary heritage. Perfect for a light lunch or a sophisticated starter, this dish embodies simplicity and sophistication, making it a favorite for any occasion.

Starter | Italian | Egg-Free | Gluten-Free | Low Carb | Nut-Free | Shellfish-Free | Soy-Free | Meat Salad | Grater | Jar | Knife | Mixing Bowl | Bresaola | Olive Oil | Parmesan | Parsley | Chopping | Mixing | Tossing | Whisking | Elegant Dinner | Under 15 Minutes
Time to complete

Prep

15min

Cook

0 minutes

Wait

0 minutes

Total

15min

Ingredients (Makes 2 portions)

Main Ingredients

  • 100-150 grams Bresaola
  • 1 bunch of fresh parsley (or arugula)
  • 4-5 tablespoons extra virgin olive oil
  • 4-5 tablespoons balsamic vinegar
  • 1 lemon
  • A small block of Parmigiano Reggiano

For Serving/Garnishing

  • Freshly cracked pepper
  • Balsamic glaze (optional)
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 10
  • Protein: 12
  • Carbohydrates: 4
  • Fiber: 1
Directions

Prepare the Greens

  • 1. Thoroughly wash the parsley and finely chop it. If using arugula, leave the leaves whole.

Make the Dressing

  • 2. In a jar, combine 4-5 tablespoons of extra virgin olive oil with an equal amount of balsamic vinegar.

Add Citrus

  • 3. Squeeze the juice of half a lemon into the jar, secure the lid, and shake vigorously to emulsify.

Combine Greens and Dressing

  • 4. Transfer the chopped parsley into a mixing bowl, pour the dressing over, and gently toss with your hands.

Plate the Bresaola

  • 5. On a flat, round plate, arrange the Bresaola slices in a circular pattern, overlapping them to cover the surface completely.

Garnish the Salad

  • 6. Spoon the parsley mixture into the center of the Bresaola and grate Parmigiano Reggiano over the top.

Finish with Lemon and Glaze

  • 7. Squeeze additional fresh lemon juice over the salad, avoiding any seeds, and drizzle with balsamic glaze for added richness, if desired.

Serve

  • 8. Serve immediately and enjoy the delightful flavors!
Cookix's Secrets

Additions

  • Incorporate cherry tomatoes or avocado slices for added freshness.

Dressing Twist

  • Experiment with a citrus vinaigrette by adding orange juice instead of lemon.

Herb Variations

  • Substitute parsley with fresh basil or mint for a different flavor profile.

Preparation Tip

  • Ensure the Bresaola is sliced thinly for optimal texture and flavor.

Serving Tip

  • Serve the salad chilled for a refreshing experience.