Bresaola With Arugula
Thinly sliced cured beef bresaola topped with peppery arugula, lemon, and quality olive oil. A classic Italian antipasto that's simple, elegant, and bursting with flavor.
- Total time
- 15 min
- Servings
- 4
- Calories
- 245
- Protein
- 28g
italianbeefantipastoappetizerno-cook
Ingredients
- 250 g bresaola (thinly sliced)
- 100 g fresh arugula
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- 1 for serving lemon wedges
Instructions
- 1
Arrange bresaola slices on a chilled serving platter, slightly overlapping.
- 2
Place arugula in a small bowl and drizzle with 1 tbsp olive oil and lemon juice.
- 3
Toss arugula gently and season with a pinch of salt and pepper.
- 4
Mound the dressed arugula over the bresaola in the center of the platter.
- 5
Drizzle the remaining olive oil over the entire dish.
- 6
Season with sea salt and cracked pepper to taste. Serve immediately with lemon wedges.
Tools you’ll need
- serving platter
- small mixing bowl
- knife for slicing (optional, if slicing bresaola yourself)
- tongs or salad servers
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