The rice salad with bresaola and arugula is a fresh, light, and tasty dish, perfect for summer or a quick yet nutritious lunch. The combination of cold rice, lean bresaola, and spicy arugula creates an ideal balance between flavor and freshness. Easy to prepare, it’s also a great solution to take to the office or for an outdoor picnic or at the beach.
Follow me in the kitchen and make the rice salad with bresaola and arugula with me.
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- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 3/4 cups rice (for salads)
- 3 oz bresaola
- 2 oz arugula
- 2 oz Grana Padano DOP (shaved)
- extra virgin olive oil
- 1/2 lemon (juice)
- salt
Steps
Cook the rice in plenty of salted water, drain it al dente, add a tablespoon of oil, and let it cool.
Wash the arugula and chop it roughly, also cut the bresaola into strips and set aside.
Put the now cold rice in a large bowl, add the arugula, bresaola, and Grana shavings.
Dress it all with a generous drizzle of oil and the lemon juice, season with salt if needed, and mix well.
Cover with plastic wrap and let it marinate in the fridge until ready to serve your rice salad with bresaola and arugula.
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Notes
Also read the recipe for BRESAOLA ROLLS WITH TUNA or return to the HOME to read more recipes.
