- Fabio Viviani born (1978)
- 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
- 5 cherry tomatoes, halved
- Pinch of salt
- 3 slivers Parmigiano-Reggiano
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.
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.