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.

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
16g
23%
Sugar
4g
4%
Saturated Fat
6g
25%
Cholesterol
35mg
12%
Carbohydrate, by difference
21g
16%
Protein
14g
30%
Vitamin A, RAE
43µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
38µg
42%
Calcium, Ca
30mg
3%
Choline, total
64mg
15%
Fiber, total dietary
5g
20%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
4mg
29%
Phosphorus, P
139mg
20%
Selenium, Se
8µg
15%
Sodium, Na
426mg
28%
Water
117g
4%
Zinc, Zn
2mg
25%