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+ servings
Bresaola Parmesan Salad on white quarter sheet pan with cobalt blue rim, blue and white tea towel, antique fork, rustic wood tabletop

Bresaola Parmesan Salad {Tuscan Cured Beef and Parmesan Dinner Salad}

Rebecca Lindamood
Prep Time 8 minutes
Total Time 8 minutes
Bresaola Parmesan Salad; arugula, cured beef, + Parmesan, a drizzle of olive oil + balsamic vinegar, cracked black pepper + coarse sea salt. Simple and divine!

Ingredients
  

  • 18 slices bresaola
  • 8 cups arugula
  • balsamic vinegar
  • extra virgin olive oil
  • 1/2 cup shaved parmesan cheese
  • cracked black pepper
  • coarse sea salt flakes

Instructions
 

  • Arrange 16 of the bresaola slices overlapping slightly around the perimeter of the serving plate. Mound the arugula in the center of the plate, spilling onto the bresaola. Drizzle the balsamic vinegar and extra virgin olive oil over the salad, then top with the shaved parmesan cheese, cracked black pepper, and coarse sea salt.
    Take the remaining slices of bresaola and roll them into a tight cylinder. Use a chef's knife to cut the cylinder into slices that are as thin as you can make them. Use your fingers to separate the ribbons of bresaola and scatter over the salad.
    Serve immediately.

Nutrition

Calories: 162kcalCarbohydrates: 3gProtein: 26gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 2092mgPotassium: 357mgVitamin A: 1045IUVitamin C: 6mgCalcium: 212mgIron: 0.7mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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