Copyright  © The Beautiful Pig
Bresaola and Parmagiano Salad
Ingredients 8 oz arugula, washed and hard stems removed Juice of 1 lemon (about ¼ c) 2 T finest quality olive oil Sea salt and freshly ground black pepper 3 oz Parmagiano -Reggiano cheese, shaved 4 oz The Beautiful Pig Bresaola, thinly sliced and cut into bite- sized ribbons Method In a large bowl, toss arugula with the lemon juice and olive oil. Season to taste with salt and pepper (remember the cheese will add salt) and toss again. Mound greens on individual plates, top with The Beautiful Pig Bresaola and cheese. Top with a drizzle of olive oil and a pinch of black pepper. Serve with thin slices of French bread and a crisp, dry Prosecco, well chilled.
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Copyright  © The Beautiful Pig
Ingredients 8 oz arugula, washed and hard stems removed Juice of 1 lemon (about ¼ c) 2 T finest quality olive oil Sea salt and freshly ground black pepper 3 oz Parmagiano -Reggiano cheese, shaved 4 oz The Beautiful Pig Bresaola, thinly sliced and cut into bite- sized ribbons Method In a large bowl, toss arugula with the lemon juice and olive oil. Season to taste with salt and pepper (remember the cheese will add salt) and toss again. Mound greens on individual plates, top with The Beautiful Pig Bresaola and cheese. Top with a drizzle of olive oil and a pinch of black pepper. Serve with thin slices of French bread and a crisp, dry Prosecco, well chilled.
Bresaola and Parmagiano Salad
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Copyright  © The Beautiful Pig
Ingredients 8 oz arugula, washed and hard stems removed Juice of 1 lemon (about ¼ c) 2 T finest quality olive oil Sea salt and freshly ground black pepper 3 oz Parmagiano -Reggiano cheese, shaved 4 oz The Beautiful Pig Bresaola, thinly sliced and cut into bite- sized ribbons Method In a large bowl, toss arugula with the lemon juice and olive oil. Season to taste with salt and pepper (remember the cheese will add salt) and toss again. Mound greens on individual plates, top with The Beautiful Pig Bresaola and cheese. Top with a drizzle of olive oil and a pinch of black pepper. Serve with thin slices of French bread and a crisp, dry Prosecco, well chilled.
Bresaola and Parmagiano Salad
Home Products Order Products Recipes Suppliers Our Story Find Our Products Swiners Club Contact Us
TM
Copyright  © The Beautiful Pig
Ingredients 8 oz arugula, washed and hard stems removed Juice of 1 lemon (about ¼ c) 2 T finest quality olive oil Sea salt and freshly ground black pepper 3 oz Parmagiano -Reggiano cheese, shaved 4 oz The Beautiful Pig Bresaola, thinly sliced and cut into bite- sized ribbons Method In a large bowl, toss arugula with the lemon juice and olive oil. Season to taste with salt and pepper (remember the cheese will add salt) and toss again. Mound greens on individual plates, top with The Beautiful Pig Bresaola and cheese. Top with a drizzle of olive oil and a pinch of black pepper. Serve with thin slices of French bread and a crisp, dry Prosecco, well chilled.
Bresaola and Parmagiano Salad
Home Products Order Product Recipes Suppliers Our Story Find Our Products Swiners Club Contact Us