Bresaola, arugula and parmesan salad

Slices of bresaola accompanied by spicy arugula and parmesan shavings, for a light and refined salad.

Gluten-Free
schedule Prep (min)
12 min
whatshot Cook (min)
0 min
timer Total (min)
12 min
account_circle Servings
4
320 kcal
Par portion
22.0 g
Lipides
28.0 g
Protéines
4.0 g
Glucides nets
Ingredients
200g thinly sliced \u200b\u200bItalian bresaola 200g thinly sliced \u200b\u200bItalian bresaola
150g fresh rocket leaves 150g fresh rocket leaves
60g fresh parmesan shavings 60g fresh parmesan shavings
2 tablespoons of olive oil 2 tablespoons of olive oil
Juice of half a fresh lemon Juice of half a fresh lemon
Salt and pepper Salt and pepper
Instructions
  1. Mix arugula with olive oil and lemon juice in a salad bowl.
  2. Arrange the bresaola slices on plates.
  3. Sprinkle with parmesan shavings.
Tips
  • Use good quality parmesan (Parmigiano Reggiano) and add the arugula at the last moment.
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Chef Callum Wright

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Coastal-Low-Carb

Fresh, simple, fire-based cooking inspired by Australian coastal life and indigenous ingredients.

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