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.
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
TM
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
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
