Bresaola with Arugula and Parmigiano Reggiano Shavings

What a flavor pay-off, with minimal effort! 

Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Servings 2 servings


  • 3 ounces thinly sliced Bresaola air-cured beef
  • 4 ounces arugula or mixed micro greens
  • 12 grape or cherry tomatoes
  • 8 oil-cured olives optional
  • 2 lemon wedges
  • Extra virgin olive oil
  • Balsamic vinegar or white wine vinegar
  • Sea salt
  • Freshly ground black pepper


  1. Arrange Bresaola slices on two plates. Lightly top each with arugula. Place tomatoes and olives (if using) around edges. Garnish with lemon wedges.
  2. Pass olive oil, vinegar, salt and pepper at the table.