Bresaola Salad with Arugula
If you’re like me and love a good beef carpaccio, then you’re going to fall in love with this Bresaola Salad. It gives you all the flavors and elegance of carpaccio — thinly sliced beef, peppery greens, salty cheese, and bright lemon — without the risk of serving raw meat.
Since bresaola is air-dried and cured, there’s no cooking or prep involved — it’s safe, flavorful, and beautifully tender. Plus, because the meat comes pre-sliced and ready to go, this salad comes together in under five minutes. It’s the kind of dish that feels fancy enough for a dinner party but simple enough for a weekday lunch.
Something about this combination — the salty bresaola, the lemony arugula, and the nutty parmesan — just screams effortless sophistication.
The Ingredients
You only need a few high-quality ingredients for this one, so each component really shines:
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4 cups arugula – peppery and fresh; it’s the perfect base
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2 oz (about 1 package) bresaola – I love the Brooklyn Cured brand
Tip: Look for bresaola that’s deep red in color, not brownish — that means it’s fresher and less oxidized. Where to find bresaola? You’ll usually find it near the gourmet cheese or charcuterie section at stores like Whole Foods or King Soopers.
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1 lemon – for that bright acidity
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1 tablespoon olive oil – good-quality extra virgin makes a big difference
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⅛ teaspoon fresh cracked black pepper – for that perfect bite
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2 oz shaved parmesan – because salty cheese makes everything better
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The Method
- Start with the arugula.
Place your arugula in a large mixing bowl. First, drizzle it with the lemon juice and toss to coat — starting with the lemon helps the greens absorb the acidity evenly. - Add the olive oil.
Next, drizzle on the olive oil and give it another quick toss. This order (lemon first, oil second) helps the dressing cling beautifully. - Assemble the salad.
Divide the dressed arugula evenly into two bowls or plates. Sprinkle with fresh cracked pepper for a subtle kick. - Layer on the bresaola.
Gently drape slices of bresaola over the greens. - Top with parmesan.
Finally, pile on generous shavings of parmesan. You can use a vegetable peeler for thin ribbons. - Serve and enjoy.
Serve immediately and enjoy it as is — or, if you’re like me, grab a piece of bresaola and use it to scoop up the arugula and cheese in one perfect bite. It’s everything you love about carpaccio in a safer, simpler, salad form.
Serving and Enjoying
Of course you can eat this salad with a fork but I have to share my favorite way to get the perfect bite. I love to take a piece of the bresaola with my hands and use it to scoop a bunch of arugula into it and then make sure I get a piece (or 3) of parmesan with it. Try it!
Serving Tips
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For a light lunch, serve it with toasted baguette slices or crostini.
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For a dinner party, make small-plate portions with just a few slices of bresaola per plate.
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Pair it with a crisp white wine (like Pinot Grigio) or an Aperol spritz for a truly Italian vibe.
Note: The recipe card below lists 2 servings as larger portions, but this can easily stretch into 6–8 small plates for entertaining.
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Bresaola Salad with Arugula
Ingredients
- 4 cups arugula
- 2 ounces (1 package) bresaola Brooklyn cured brand
- 1 lemon
- 1 tablespoon olive oil
- ⅛ teaspoon fresh cracked pepper
- 2 ounces shaved parmesan
Instructions
- Toss arugula with lemon and then olive oil.
- Divided arugula evenly into two bowls or plate and top with fresh cracked pepper, a layer of bresaola, and shaved parmesan.
Notes
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
