Insalata Tricolore

Insalata Tricolore
Staff Writer
Insalata Tricolore
Manuela Zangara
Insalata Tricolore

I'd like to share one of my favorite antipasti with you. It is a rocket and tomato salad with slivers of Parmigiano-Reggiano and bresaola. Bresaola is a cured meat typical of Valtellina, a valley of the Alps in Lombardy. It is made with a very lean cut of beef. I like to eat it with a light lemon and extra-virgin olive oil vinaigrette.

Click here to see 11 Classic Antipasto Recipes for Summer.

4
Servings
654
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  lemon juice
  • 1/4  Cup  plus 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 7  Ounces  bresaola, sliced thinly
  • 2  Cups  baby arugula
  • cherry tomatoes, halved
  • Pinch of  salt
  • slivers Parmigiano-Reggiano

Directions

In a small bowl, whisk together the lemon juice and ¼ cup of the olive oil. Season with freshly ground pepper, to taste, and whisk well.

Put a layer of bresaola in a bowl and pour some vinaigrette on it, then add another layer of bresaola and some more vinaigrette. Repeat until all of the bresaola is well coated. Set aside for at least 2 hours to allow the vinaigrette to soak into the meat.

When ready to serve, put the arugula and tomatoes in a bowl, add the remaining olive oil and pinch of salt and mix well. Mound the salad in the middle of a plate, top with the Parmigiano-Reggiano and put the bresaola all around it. Serve at room temperature.

Nutritional Facts

Total Fat
27g
39%
Sugar
13g
14%
Saturated Fat
7g
29%
Cholesterol
35mg
12%
Carbohydrate, by difference
84g
65%
Protein
21g
46%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
7mg
1%
Choline, total
55mg
13%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
55mg
17%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
193mg
28%
Selenium, Se
14µg
25%
Sodium, Na
348mg
23%
Water
37g
1%
Zinc, Zn
2mg
25%