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Bresaola
with Arugula Salad in "Limoncello" Dressing
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Ingredients |
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1 pound |
Bresaola (air-dried beef), sliced
thinly |
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1 pound |
Micro Arugula |
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1/4 ounce |
Limoncello |
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2 ounces |
Champagne Vinegar |
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6 ounces |
Olive Oil |
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1 each |
Shallot |
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1 each |
Zest of one lemon |
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to taste |
Salt and Fresh Ground Pepper |
Preparation
Limoncello Dressing:
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Add the shallot, limoncello, vinegar and zest of 1 lemon to
a blender and mix well.
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Slowly add the olive oil in a stream until dressing is
emulsified.
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Season to taste with salt and fresh ground pepper.
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Serve the bresaola on top of a piadina with the micro
arugula that has been tossed with the limoncello dressing.
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