Bresaola and Arugula Salad from the kitchen of Sharmagne Leland-St. John 100 grams package of Bresaola 125 grams package of Arugula Peccorino cheese. shaved Extra virgin olive oil, to taste Salt and freshly ground back pepper, to taste Lemon wedges Arrange the bresaola pieces on a large serving platter. Cover with the arugula. With a potato peeler shave off thin points of the cheese. Arrange atop the arugula. Drizzle the olive oil atop the salad. Add the salt and pepper. Serve with lemon wedges. Editor's Note: Bresaola (pronounced [breˈzaːola]) is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell.
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