The salad with bresaola is a typical summer dish, fresh, light, and prepared in a few minutes. It includes thinly sliced cucumbers, slices of bresaola, parmesan flakes, crunchy lettuce, and for an acidic touch, I added fresh raspberries. Everything is dressed with a mustard vinaigrette and almond granules. If you love this kind of recipes, don’t miss the salmon and raspberry carpaccio, fresh and tasty, or the Salad with boiled eggs and grilled zucchini and also theChicken Salad.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cuisine: Italian
- Seasonality: Summer, Spring
Ingredients
- 7 oz bresaola
- 1 cup raspberries
- 1 cucumber
- 4 leaves lettuce
- 2 tbsps almond granules
- 1 oz parmesan (in flakes)
- 2/3 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tbsps mustard
- 1 pinch salt
Tools
- 1 Whisk
- 1 Bowl
- 1 Knife
- 1 Mandoline
Steps
Put the salt and vinegar in a bowl. Stir with a whisk to dissolve the salt.
Add the mustard and the oil then emulsify with the whisk.Wash the cucumbers, raspberries, and salad. Julienne the salad and place it at the bottom of two plates. Add the raspberries and bresaola.
Thinly slice the cucumber with a mandoline. Distribute it into the two plates.
Dress with the vinaigrette, if needed, emulsify it beforehand. Add the almond granules and parmesan flakes. Serve immediately.
Tips
It keeps in the fridge for 1 day.
The mustard vinaigrette can be replaced with a dressing made of oil, salt, and lemon.
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