How to Make Bresaola Salad
Bresaola Salad is a delicious and healthy Italian salad that is perfect for any time of the year. It is an ideal dish for those who want to maintain a healthy diet without sacrificing flavor. This salad is made using bresaola, a lean, air-dried beef that is commonly used in Italian cuisine. Along with fresh parsley, lemon, and parmesan flakes, this salad is both refreshing and flavorful.
The combination of the salty bresaola and the tangy dressing creates a perfect balance of flavors. Plus, this salad is easy to make, so it is perfect for a quick and easy lunch or dinner. If you’re looking for a tasty and healthy salad to add to your meal rotation, this Bresaola Salad Recipe is the perfect choice.
Watch Bresaola Salad video recipe:
Bresaola Salad Recipe | An Healthy Italian Tasty Salad
Vincenzo’s Top Tips To Make Bresaola Salad
Be careful in squeezing!
When squeezing more fresh lemon, be careful not to let the seeds fall in!
A good amount of flakes
Grate a good amount of Parmigiano Reggiano flakes and making sure you’re letting the crumbs fall onto the salad too.
Glaze over the top
Make sure to add another layer of balsamic glaze over the top of your salad, in this way, your dish will be more colourful and give an even bolder flavour.
Bresaola Salad
Print Recipe
Equipment
- Flat round serving plate Or chopping board
- knife
- Small jar
Ingredients
- 100-150 grams Bresaola
- Bunch of fresh parsley, or rocket salad/arugula
- Extra virgin olive oil, EVOO
- Pepper
- 1 Lemon
- A small block of Parmigiano Reggiano
- Balsamic vinegar
- Balsamic glaze, optional
Instructions
- Wash the parsley well and then chop into small pieces (If you are using arugula just leave it whole).
- Pour 4-5 tablespoons of extra virgin olive oil into a jar and the same amount of balsamic vinegar.
- Squeeze the juice of half a lemon into the jar, put the lid on and shake it together really well.
- Put the parsley into the mixing bowl and add the dressing, mixing it together with your hands.
- Get a flat, round plate (or chopping board) and start layering the Bresaola in a circle on the outer part of the plate.
- Add another layer and then another, until there are no white gaps.
- Using your hands, sprinkle some of the parsley mix over the top, creating a small heap in the centre.
- Grate some Parmigiano Reggiano flakes over the top, making them uneven and letting the crumbs fall onto the salad too.
- Squeeze more fresh lemon over the top, being careful not to let the seeds fall in!
- If you want to add another layer of richness, drizzle some balsamic glaze over the top of the Bresaola Salad. Not only will it make the dish even more colourful, it will give it an even bolder flavour.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to Serve Bresaola Salad
To serve the Bresaola Salad, start by placing a handful of mixed greens or arugula on a plate or a shallow serving dish. Arrange the slices of bresaola on top of the greens, making sure to layer them nicely. Add shaved Parmesan cheese and lemon wedges to the plate.
Drizzle with extra virgin olive oil and a squeeze of lemon juice, and sprinkle with chopped parsley. Serve immediately as a light and refreshing antipasto dish or a healthy main course salad.
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