Rice Salad with Bresaola, Green Beans, Asiago, and … cherry tomatoes, a fresh and light dish, perfect for hot summer days, but also for a quick and tasty lunch in any season.
This rice salad is a burst of flavors, thanks to the combination of the delicacy of bresaola, the crunchiness of green beans, the creaminess of Asiago, the sweetness of cherry tomatoes, and the savory and bold touch of Grana cheese.
A complete meal that combines taste, lightness, and nutrients, ideal to prepare in advance and take with you for a picnic, a trip, or a lunch break at work.
Let’s see together how to make the recipe for the Rice Salad with Bresaola, Green Beans, Asiago, and … cherry tomatoes. Get the ingredients ready, and let’s start!
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:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, August Bank Holiday
Ingredients
- 3/4 cup salad rice
- 1.7 oz bresaola
- 1.7 oz asiago (or Emmental)
- 0.7 oz Grana Padano DOP (in flakes)
- 3.5 oz green beans
- 2.8 oz cherry tomatoes
- 1 bunch arugula
- 1 lemon (grated zest)
- 0.35 oz lemon juice
- 2 tbsp extra virgin olive oil
- to taste pepper
- to taste salt
Tools
- 1 Pot
- 1 Small Pot
- 1 Small Bowl
- 1 Chopping Board
- 1 Grater
- 1 Potato Peeler
Steps
First, cook the rice: put the rice in a small pot, cover with cold water and bring to a boil, then count 10 minutes from when 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 for 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.
Meanwhile, trim the green beans, wash them and boil in salted water for about 10-15 minutes, until they are tender but still crunchy. Drain and let them cool. Once cool, cut them into pieces of about 1 inch. Wash the cherry tomatoes and cut them in half or quarters.
In the meantime, grate the skin 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 mix well. Then, cut the bresaola into strips and wash and dry the arugula.
Once the rice is ready, proceed to complete the dish. Then, put the rice in a serving plate, dress it with the grated lemon zest and mix well. Add the cut bresaola, the green beans, cherry tomatoes, and the oil and lemon emulsion. Dress with salt and pepper to taste and mix gently.
Finally, before serving, add the arugula, the Asiago cut into cubes, and Grana Padano flakes, finish with a drizzle of extra virgin olive oil and serve. You can serve the rice salad immediately or, for an even more intense flavor, let it rest in the fridge for at least an hour.
Here is the Rice Salad with Bresaola, Green Beans, and Asiago ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Rice Salad for about 1-2 days in the refrigerator, closed in an airtight container or covered with plastic wrap.
Tips and Suggestions
– Rice: For an optimal result, use rice that does not overcook and stays firm, like Basmati, Patna, or parboiled. After cooking, rinse well under cold water to stop cooking and remove excess starch: this will make it well separated.
– Bresaola: Choose a good quality bresaola, fresh and thin. If you prefer, you can replace it with sweet raw ham cut into strips or with speck.
– Cheese: You can also use other semi-aged or hard cheeses, like scamorza, Galbanino, or provola.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to the Home Page to read other recipes
FAQ (Questions and Answers)
Can I prepare the rice salad the day before?
Absolutely yes! In fact, preparing it in advance allows the flavors to meld better, making the dish even tastier. Store it in an airtight container in the refrigerator for up to 2 days.
Which type of rice is best for this recipe?
Parboiled rice is ideal because it doesn’t overcook and keeps the grains well separated. Alternatively, you can use Basmati rice or other types of long-grain rice, which remain firm and don’t become sticky.
Can I replace the bresaola with another meat?
Of course. If you want a different flavor, you can use sweet raw ham or speck cut into strips. For a vegetarian version, you can increase the amount of vegetables or add chickpeas or beans.
Can I add other ingredients?
Yes, this recipe is very versatile. You can enrich it with Taggiasca olives, corn, mozzarella balls, or other types of vegetables to taste, like grilled peppers or sautéed zucchini.
