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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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