Bresaola Salad Recipe

Name: Bresaola Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups arugula; Juice of 1 lemon; Extra-virgin olive oil (EVOO), for drizzling; Coarse salt; 6-ounce chunk of Parmigiano-Reggiano; 1 pound bresaola (cured beef, like prosciutto; available at deli counter); 1 can (15 ounces) artichoke hearts in water, drained; 4 sprigs fresh rosemary; A handful of fresh flat-leaf parsley; 1/2 cup capers, drained; Aged balsamic vinegar, for drizzling (look for 6-plus years of age, widely available in many markets)

Servings: persons

8 cups arugula
Juice of 1 lemon
Extra-virgin olive oil (EVOO), for drizzling
Coarse salt
6-ounce chunk of Parmigiano-Reggiano
1 pound bresaola (cured beef, like prosciutto; available at deli counter)
1 can (15 ounces) artichoke hearts in water, drained
4 sprigs fresh rosemary
A handful of fresh flat-leaf parsley
1/2 cup capers, drained
Aged balsamic vinegar, for drizzling (look for 6-plus years of age, widely available in many markets)

1
Place the arugula in a bowl and dress with lemon juice, EVOO, and salt.
2
Divide the arugula among 4 dinner plates or place on a serving platter and mound the greens.
3
Use a vegetable peeler to shred some cheese on top of the arugula.
4
Arrange the bresaola in a thin layer all around the plate, draping it over the arugula.
5
The plates or platter should look like a mound of beef.
6
Thinly slice the artichokes, finely chop the rosemary and parsley, and slice the capers.
7
Decoratively arrange the artichokes, chopped herbs, and capers all over the meat.
8
Drizzle the completed salad with aged balsamic vinegar and serve.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups arugula, Juice of 1 lemon, Extra-virgin olive oil (EVOO), for drizzling, Coarse salt, and more.

Yes, Bresaola Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bresaola Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions