Name: Bresaola with Arugula Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 6 ounces of thinly sliced bresaola; 2 cups of baby arugula, rinsed and patted dry; extra-virgin olive oil; one lemon, cut in half; 1 hunk Parmigiano-Reggiano cheese; freshly ground black pepper to taste

Ingredients

Scale

6 ounces of thinly sliced bresaola
2 cups of baby arugula, rinsed and patted dry
extra-virgin olive oil
one lemon, cut in half
1 hunk Parmigiano-Reggiano cheese
freshly ground black pepper to taste

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Instructions

Using 4 small dishes, spread out 1/4 of the bresaola in each dish, slighty overlapping the pieces.
Pile a handful of the arugula in the center of each dish
Drizzle with olive oil and squeeze a little lemon juice over each plate.
Top with shavings of Parmigiano-Reggiano (use a vegetable peeler) and a few twists of the pepper grinder and serve.

Prep Time: 10 mins