The zucchini and bresaola salad is a light, fresh, and nutritious dish that you can prepare in just a few minutes.
Basically everything you could want.
Imagine the grilled zucchini slices, delicate and juicy, ready to cradle slices of succulent Valtellina bresaola. All seasoned with crunchy and flavorful Grana Padano flakes and an emulsion of oil, lemon, parsley, and finely chopped garlic… a true delight for the palate.
A balance between proteins (bresaola and parmesan) and fiber and vitamins (zucchini and lemon).
Thanks to potassium, fiber, and antioxidants, zucchini helps control cholesterol and blood pressure
Bresaola, low in saturated fats and rich in B vitamins, supports metabolism and the nervous system.
Ideal to serve as a second course or as a light on-the-go lunch to stay light all day without feeling weighed down.
I also recommend
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of zucchini and bresaola salad
- 2 zucchini
- 3.5 oz bresaola
- as needed Grana Padano flakes
- 1 spray extra virgin olive oil
- 1/2 lemon
- 4 tbsps extra virgin olive oil
- 1/3 clove garlic
- 1 sprig parsley
- as needed fine salt
Tools
- 1 Mandoline slicer
- 1 Lemon squeezer
- 1 Grill pan
- 1 Plate
- Paper towels
- 1 Cutting board
- 1 Knife
- 1 Brush
Steps for preparing the zucchini and bresaola salad
To prepare the delicious zucchini and bresaola salad, start by removing the ends of the zucchini and washing them thoroughly under running water.
Pat them dry with paper towels and slice them to a thickness of 1/8 to 3/16 inches with a mandoline
Thoroughly heat a grill, lightly brush it with extra virgin olive oil, and place the zucchini slices. Grill for 2-3 minutes on each side: they should form the classic dark grill marks without burning, remaining soft in the center. Arrange them on a serving plate
Meanwhile, prepare the emulsion for the dressing. Wash a sprig of parsley and gently pat it dry with paper towels. Finely chop it on a cutting board with a knife
Pour it into a bowl along with the lemon juice, finely chopped garlic, salt, and extra virgin olive oil. Emulsify with a fork and let it rest for a few minutes so the flavors blend well.
Arrange the grilled zucchini on a serving plate in a soft and slightly twisted shape, placing bresaola in the center of every two slices.
Add the Grana Padano flakes and dress with the emulsion.
The zucchini and bresaola salad is now ready to be enjoyed…
Enjoy your tasting from Barbara!
Storage and Tips
Use young zucchini: more tender and less watery, with thin skin and few seeds. Large ones can be too fibrous.
Cooking: the grill should be well-heated and slightly oiled. If it’s too cold, the zucchini will boil; if it’s too oily, they will fry.
Prepare the emulsion just before serving.
Store the salad in an airtight container for a maximum of 1 day in the fridge. After this time, the zucchini lose texture, the bresaola dries, and the Grana becomes damp.
Not suitable for freezing.
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FAQ (Frequently Asked Questions)
Can I use raw zucchini instead of grilled ones?
If using raw zucchini, slice them very thinly and let them marinate with lemon and salt for at least 20 minutes.
Is it suitable for those on a diet?
Yes! It is rich in high-quality proteins, low in carbohydrates, and gluten-free. Just don’t overdo the oil and Grana if you are watching your calories
What can it be paired with?
With whole grain croutons, a slice of rustic bread, or a legume cream. Also, a glass of chilled white wine
