bresaola + arugula
Prep
Total
Yield 4
Ingredients
- 1/2 pound / 300 grams sliced bresaola
- 1 bag of pre-washed arugula
- 2 blood oranges
- 3 tablespoons extra virgin olive oil
- 1 tsp dijon mustard
- juice of half lemon
- salt, pepper
Instructions
- Divide the bresaola onto four small plates, laying it out in a single layer.
- Put the arugula into a salad bowl.
- In a small bowl whisk together the mustard and olive oil until it emulsifies (add the oil slowly) Add the lemon juice, and grate in the zest from one of the oranges.
- Using a sharp knife, cut off both ends of each orange. Using the knife, cut off the peel, as well as all the zest. Cut the oranges into cubes and place in the bowl with the arugula. Add the orange cubes and toss with the dressing.
- Distribute the salad atop the bresaola and serve.
Notes
Assemble this dish right before you serve it, otherwise the bresaola, which is very lean, will dry out.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/02/bresaola-and-arugula-salad/