Thursday, 17 May 2012

Bresaola, rocket and parmesan salad

Bresaola is cured beef fillet, produced in the Lombardy alps. After being cured in salt, it is air-dried for several months, during which time it turns a dark red colour.

It makes a delicious summery salad, perfect for a light lunch or an effort-free starter.

RECIPE - serves 2 as a light lunch or 4 as a starter

150g bresaola
a handful of rocket
parmesan shavings
half a lemon
extra virgin olive oil

Make parmesan shavings by using a vegetable peeler (a Y-shaped one works best for this).

Arrange the bresaola slices on individual plates or one big serving platter. Tear the rocket leaves and scatter over, followed by a handful of the parmesan shavings.

Just before serving, squeeze over the lemon and finish with a good drizzle of extra virgin olive oil.


  1. I love this salad. I had something like it on holiday last year in Italy but never tried to recreate it until I saw this recipe the other day. The flavours work so well together - thanks for the recipe!

    1. My pleasure! I agree that the flavour combination is perfect. It's definitely one of my favourites, I eat it all the time in the summer months.

  2. This is delicious, I'd never tried bresaola before but I love it and it's really fresh and tasty

    1. Yes, it's really nice isn't it - thank goodness it's more widely available in the UK now!