Spelt, Bresaola, and Arugula Salad with a hint of lemon is a delicious single dish that is very easy to prepare and perfect for summer. A valid alternative to the classic rice salad, it can be made in advance and is perfect for a packed lunch, a day out, or a picnic, or even at the office for the lunch break.
The spelt salad will be enhanced by a fresh and fragrant lemon citronette that will give the dish a special taste.
But now let’s go to the kitchen, and I’ll show you how to prepare Spelt, Bresaola, and Arugula Salad
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 9 oz spelt
- 3.2 oz bresaola
- 1 lemon (grated zest)
- 2 oz arugula
- 1 pinch pepper
- 1.4 oz Parmesan (shavings)
- 3.5 oz extra virgin olive oil
- 2 oz lemon juice
- 1 pinch salt
Tools
- 1 Pot
- 1 Salad Bowl
- 1 Knife
Steps
Let’s start preparing
Let’s start preparing the spelt, bresaola, and arugula salad. Take the bresaola slices and cut them into strips with a knife.
In a salad bowl, place the bresaola strips and the arugula torn by hand.
Add the Parmesan shavings
Boil a pot of salted water, and when it starts to boil, cook the spelt
Drain the spelt and rinse it under the running tap water to cool it and stop the cooking.
Pour the spelt into the salad bowl with the bresaola and arugula.
Now let’s prepare the citronette. Pour the lemon juice, extra virgin olive oil, salt, and the grated lemon zest into a glass
Start emulsifying with a hand whisk or a fork.
Add the citronette to the spelt and mix everything.
Here is our spelt, bresaola, and arugula salad ready to be served
Enjoy your meal!!
Marge’s Tips
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