Bresaola with Arugula and Parmesan

Instructions

1. Start by washing and drying the arugula. Use a salad spinner for the best results to ensure the leaves are dry; otherwise, the dressing won’t stick well.
2. On a cutting board, use a vegetable peeler or cheese grater to shave the Parmesan cheese. Try to get nice, thin slices for the best texture and flavor.
3. In a mixing bowl, combine the extra-virgin olive oil and fresh lemon juice. Whisk them together until well emulsified. Taste the dressing and season it with a pinch of salt and freshly ground black pepper. Be careful with salt as bresaola and Parmesan are both quite salty.
4. Place the arugula in a large mixing bowl. Drizzle a bit of the lemon vinaigrette over the arugula and gently toss to coat. Use your hands or salad tongs to ensure the dressing is evenly distributed.
5. Arrange the bresaola slices on a serving platter or individual plates. You can overlap them slightly for an attractive presentation.
6. Top the bresaola with the dressed arugula, then sprinkle the shaved Parmesan over the top.
7. Finish by drizzling any remaining vinaigrette over the assembled dish. Serve immediately for the best flavor and texture.
8. Tip: If you prefer a bit more acidity, you can add a few additional drops of lemon juice right before serving for an extra bright flavor.