PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

•  200g Bresaola
• 250g yellow cherry tomatoes, halved
• 80g arugula
• 100g robiola, diced
• 12 taggiasche olives, pitted 
• 1 tbsp, lemon zest
• 2 tbsp of lemon juice
• 4 tbsp Stefano extra virgin olive oil
• Salt
• Freshly ground pepper

PREPARATION:

1. Squeeze fresh lemon juice for the dressing, filtering the pulp and the seeds. Mix with extra virgin olive oil.
2. Layer Bresaola slices on a plate, slightly overlapping each other.
3. Drizzle generously with a lemon dressing. Let marinate for about 10 minutes.
4. Place arugula leaves in the center, still with Bresaola slices showing off the edges.
5. Add cherry tomatoes, olives, and diced robiola over the arugula
6. Sprinkle with grated lemon zest
7. Drizzle with olive oil
8. Salt and pepper to taste