Founder of @Umami Sans Frontiรจres
For 4 people:
1/ Wash and dry the arugula: Rinse gently under running water, then soak in a bowl of water for about 10 minutes.
Drain well using paper towels or a salad spinner.
Note: Excess moisture can dilute the flavor, so take time to dry the leaves thoroughly.
2/ Lightly season the arugula: Drizzle with about 1 teaspoon of olive oil and a little lemon juice. Toss gently to let the flavors absorb.
3/ Arrange the bresaola on a plate: Place the slices in a circular, fan-like pattern on a large or medium-sized plate, avoiding overlap.
4/ Add the arugula to the center: Pile the arugula in the middle of the plate, letting it stand up a bit for a more attractive, three-dimensional look.
5/ Top with Grana Padano: Place slices randomly on top of the arugula and between the bresaola.
Note: This recipe uses pre-sliced cheese, but you can also grate it over the whole salad if you prefer.
6/ Drizzle with olive oil and balsamic vinegar: Pour evenly over the entire salad to enhance both flavor and presentation.
7/ Finish with black pepper and nuts: Grind some black pepper on top and scatter chopped nuts to finish. Enjoy!
๐Serving Notes & Simple Pleasures๐
โญ๏ธ About Bresaola (Bresaola della Valtellina): While prosciutto made from pork is more common, this recipe features bresaola della Valtellinaโa flavorful cured beef from northern Italy. It comes from the Valtellina valley in Lombardy and is known for its lean taste and tender texture. It goes perfectly with arugula, cheese, and balsamic vinegar. You might not expect it, but Iโve even found bresaola at local supermarkets here in Berlin. If you see it, itโs definitely worth trying!
โญ๏ธ Grana Padano vs. Parmigiano Reggiano: In this recipe, I used Grana Padano instead of the more well-known Parmigiano Reggiano. Both are iconic Italian hard cheeses, but Grana Padano has a milder, slightly milkier flavor. Itโs often sold in pre-sliced form, which makes it very convenient for salads. In Berlin, itโs also generally a bit more budget-friendlyโgreat for everyday meals. Of course, either cheese will taste delicious, so feel free to use what you like best. ๐
โญ๏ธ Arugula (also known as Rucola): This leafy greenโcalled rucola in Italian and Rucola in Germanโis known as arugula in English. It has a slightly bitter, peppery flavor that adds depth and character to salads. I personally love its unique taste. It pairs especially well with cured meats, and while the flavor may be more adult-oriented, the richness of the cheese and sweetness of balsamic vinegar help create a nice balance.
โญ๏ธ Dry your arugula well: If arugula isnโt thoroughly dried, the oil and vinegar wonโt cling to the leaves properly. A salad spinner is helpful, but gently patting with paper towels works just as well. Taking the time to do this step really enhances the flavor.
โญ๏ธ Balsamic and olive oil: Thereโs no need to measure too strictlyโjust taste as you go and adjust to your liking. Even a simple drizzle can elevate the dish and bring out the natural flavors of the ingredients.
โญ๏ธ How we enjoy it at home: We often serve this salad alongside pasta, especially when the main dish has a rich sauce. It makes for a refreshing starter and brings balance to the meal.
By the way, my younger daughter isnโt a big fan of saladโbut she always picks out the ham and enjoys it with a smile ๐
Founder of @Umami Sans Frontiรจres
