Rice Salad with Bresaola Asiago and Arugula. Easy and quick, this rice salad with bresaola, Asiago cubes, arugula, and Grana Padano flakes is really tasty and above all delicious. Perfect as a main dish or to serve at a buffet, but also to take to the beach or the office.

This recipe was born on the beach, under the umbrellas. You know, when you’re on holiday, the conversation almost always turns to food, and it was Katia, the neighbor under the umbrella, as well as an aquagym companion, who suggested it to me. The first time I prepared it, it was immediately very appreciated. Moreover, it is simple to prepare and quick.

Extremely versatile, rice salad is perfect for being customized to your liking, changing the ingredients each time. Try it, it will win you over too!

Let’s see together how to make the Rice Salad with Bresaola Asiago and Arugula. Prepare the ingredients and let’s get started!

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other fresh and tasty recipes:

Rice Salad with Bresaola Asiago and Arugula

Difficulty: Very Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

5.3 oz rice for salads
1.8 oz bresaola
1.8 oz Asiago (or Emmental)
0.5 oz Grana Padano DOP (in flakes)
arugula (1 bunch)
1 lemon (grated zest)
0.35 oz lemon juice
0.9 oz extra virgin olive oil
to taste pepper

Tools

To make the Rice Salad with Bresaola Asiago and Arugula you need:

1 Pot
1 Small Bowl
1 Grater

Steps

HOW TO PREPARE THE RICE SALAD WITH BRESAOLA ASIAGO AND ARUGULA

First of all, cook the rice: put the rice in a small pot, cover with cold water and bring to a boil, then count 10 minutes from the moment it starts boiling and turn off. In any case, follow the instructions on the package as cooking times may vary.
Once cooked, drain in a colander and cool quickly with cold running water, just a moment, then set aside. Or, drain quickly in a colander and spread on a clean kitchen towel, separate the grains and let them dry.
In the meantime, grate the zest of a lemon, washed and dried (preferably organic) and set aside.
In a small bowl, put 10 – 12 g of lemon juice, the extra virgin olive oil, a grind of pepper, and emulsify well. Then, cut the bresaola into strips and wash and dry the arugula.
Once the rice is ready, proceed to complete the dish. So, put the rice on a serving plate, season it with the grated lemon zest and mix well. Add the cut bresaola and the emulsion with oil and lemon; mix.
Finally, add the arugula, the Asiago cut into cubes and Grana Padano flakes, finish with a drizzle of extra virgin olive oil and serve.
The Rice Salad with Bresaola Asiago and Arugula is ready. Enjoy your meal!
Until the next recipe.