Bresaola With Arugula And Mozzarella
This light and elegant bresaola and mozzarella salad is a refreshing dish that beautifully balances the peppery arugula with creamy mozzarella and thinly sliced bresaola. Finished with a drizzle of olive oil and a squeeze of fresh lemon for a burst of flavor, this salad is a delightful starter or light main course. Enjoy the harmonious blend of textures and flavors in every bite.
— Constant Cookbook
Ingredients
- 2 cups baby arugula leaves
- Sea salt and freshly ground pepper, to taste
- 2 tsp. extra-virgin olive oil, plus more, to taste
- 16 paper-thin slices
- about 4 1/2 oz. total weight
- 8 slices fresh mozzarella cheese, about 1/4 lb. total weight
- 4 lemon wedges
Instructions
- Place the arugula in a bowl, sprinkle with salt and drizzle with the 2 tsp. olive oil. Toss to mix well. Add a grind or two of pepper, unless the arugula is quite peppery on its own.
- Arrange the <i>bresaola</i> slices around the edge of a serving platter or divide among individual plates. Arrange the slices of mozzarella around the inside edge of the <i>bresaola</i>. Mound the arugula in the middle. Sprinkle lightly with salt and pepper, drizzle with more olive oil and serve at once. Pass the lemon wedges at the table for squeezing over the <i>bresaola</i>. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.