Bresaola and Porcini Salad

Ingredients

• 200g (7oz) bresaola, thinly sliced 200g (7oz) bresaola, thinly sliced
• 150g (5.3oz) porcini mushrooms, sliced 150g (5.3oz) porcini mushrooms, sliced
• 100g (3.5oz) arugula leaves 100g (3.5oz) arugula leaves
• 50g (1.8oz) Parmesan cheese, shaved 50g (1.8oz) Parmesan cheese, shaved
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the bresaola, porcini mushrooms, and arugula leaves.
2. 2.
   Drizzle the extra virgin olive oil over the salad.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Toss gently to combine all the ingredients.
5. 5.
   Garnish with Parmesan cheese shavings.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Bresaola — Make sure to choose high-quality bresaola that is thinly sliced for the best texture and flavor.
• Porcini mushrooms — If fresh porcini mushrooms are not available, you can use rehydrated dried porcini mushrooms. Soak them in warm water for about 20 minutes before slicing and using in the salad.
• Arugula leaves — Look for fresh and vibrant arugula leaves to add a peppery kick to the salad.
• Parmesan cheese — Use a sharp and aged Parmesan cheese for the best flavor. Shave it just before serving to maintain its freshness.
• Extra virgin olive oil — Opt for a good quality extra virgin olive oil to enhance the overall taste of the salad.

Tips & Tricks

• For added freshness, squeeze some lemon juice over the salad just before serving.
• If you prefer a more intense flavor, you can marinate the bresaola in a mixture of olive oil, lemon juice, and black pepper for 30 minutes before assembling the salad.
• Feel free to add some toasted pine nuts or walnuts for an extra crunch.
• Serve the salad as a light lunch or appetizer before a main course.
• Pair the Bresaola and Porcini Salad with a glass of Italian red wine for a complete dining experience.

Serving advice

Serve the Bresaola and Porcini Salad on individual plates or a large platter. Ensure that each serving has an equal amount of bresaola, porcini mushrooms, arugula leaves, and Parmesan cheese shavings. Drizzle some extra virgin olive oil over the top and sprinkle with freshly ground black pepper for an elegant presentation.

Presentation advice

Arrange the bresaola slices in a circular pattern on the plate or platter. Place the porcini mushrooms and arugula leaves in the center, creating a vibrant and colorful contrast. Scatter the Parmesan cheese shavings over the top and finish with a drizzle of extra virgin olive oil. Garnish with a sprig of fresh basil or parsley for an extra touch of freshness.