Have you ever tried bresaola?
A good friend of mine who’s origins are from the beautiful region of Basilicata in Italy introduced me to this cured beef deliciousness. Not only it is a lower fat option to prosciutto but it also contains more iron and is enjoyable either on its own with rocket and balsamic glaze of in a more elaborate salad such as here.
– melon slices
– mozzarella & sunblushed tomatoes mix
– red pepper
– seasoning ingredients: olive oil, balsamic vinegar or glaze, 1 tsp mustard, pinch of salt & pepper
1/ prepare seasoning in a salad bowl
2/ rinse the rocket and place in the bowl
3/ chop the tomatoes, red peppers & melon & place over the salad
4/ chop some of the mozza and sunblushed tomatoes mix & place on top
5/ mix the salad
6/ arrange individual portions of the salad mix on plates & cover with 3 or 4 slices of the bresaola
7/ serve with chunky slices of sourdough bread