The Turkey Bresaola Citterio and Mushroom Salad with Arugula and Parmesan is a fresh, nutritious, light and tasty summer recipe. With this heat and the arrival of summer, one feels less like cooking, and today I want to share with you one of the salads I prepare most often. Tasty, appetizing and without cooking, the turkey bresaola and mushroom salad can be prepared in 5 minutes. I used Citterio turkey bresaola, which with its soft and light slices, further enhanced by a fragrant drizzle of oil, lemon, and black pepper, makes this salad a real delight!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.2 oz Citterio Original Sofficette turkey bresaola
- 0.9 oz arugula
- 0.9 oz parmesan flakes
- 5 champignon mushrooms
- 2 tbsps extra virgin olive oil
- Half lemon juice
- to taste salt
- to taste black pepper
Steps
The Turkey Bresaola Citterio and Mushroom Salad is very simple and quick to prepare. First, make the drizzle by mixing extra virgin olive oil, lemon juice, and black pepper.
Clean the champignon mushrooms well, slice them thinly (approximately 2 mm) and salt them.
Assemble the Turkey Bresaola Citterio and Mushroom Salad: on a plate, create a bed of arugula, place the turkey bresaola slices on top, add the sliced mushrooms, the parmesan flakes, and dress everything with the oil, lemon, and pepper drizzle.
Notes:
The Turkey Bresaola Citterio and Mushroom Salad can be stored in the fridge for a few hours.
