Air-Dried Beef with Robiola and Arugula (Bresaola con Robiola Fresca e Rucola)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- salt and freshly ground black pepper
- 2 to 3 tablespoons lemon juice
- 1 pound very thinly sliced bresaola
- 4 to 5 cups loosely packed fresh baby arugula
- 4 to 5 tablespoons extra-virgin olive oil
- 1 (8-ounce) piece robiola, cut into bite-sized pieces
Preparation 1. Arrange the bresaola slices on a platter and allow them to come to room temperature, about 15 minutes. 2. Place the arugula in a large bowl. Drizzle with just enough olive oil to lightly coat the leaves, then season to taste with lemon juice, salt, and pepper, and toss to combine. 3. Mound the salad in the center of a serving platter, reserving some for garnish. Arrange the slices of bresaola and Robiola on top, garnish with the remaining arugula, and serve.
Preparation 1. Arrange the bresaola slices on a platter and allow them to come to room temperature, about 15 minutes. 2. Place the arugula in a large bowl. Drizzle with just enough olive oil to lightly coat the leaves, then season to taste with lemon juice, salt, and pepper, and toss to combine. 3. Mound the salad in the center of a serving platter, reserving some for garnish. Arrange the slices of bresaola and Robiola on top, garnish with the remaining arugula, and serve.
