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Bresaola with rocket, parmesan and lemon

By Nikki K on 24th Jul, 2014

Bresaola with rocket, parmesan and lemon


  1. Remove bresaola from fridge and arrange 4 slices on each plate.
  2. Cut off the stalky bits of rocket, so it is mainly the leafy ends you have left. Arrange 4 on each plate, without hiding the bresaola.
  3. Use a vegetable peeler to shave the parmesan block into thin slices. Share these out over the 4 plates.
  4. Drizzle the olive oil over the bresaola and rocket on each plate.
  5. Place a lemon wedge on each plate and serve.

Recipe Notes

  • Bresaola is air-dried, cured beef. As it hasn’t been cooked it may not be suitable for people who are pregnant.
  • If you have truffle-infused olive oil, try drizzling that over instead of the olive oil – the truffle flavour works really well.
salad  / parmesan  / italian  / dinner party  / beef
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