Bresaola Carpaccio with Arugula, Parmesan & Lemon

1. Chill your plate. Arrange the bresaola slices on a large chilled plate or platter, slightly overlapping them. A cold plate keeps the fat firm and the presentation crisp.
2. Dress the beef. Drizzle the bresaola lightly with the olive oil and fresh lemon juice.
3. Add the greens. Scatter the arugula over the top and around the bresaola.
4. Add the parmesan. Shave it over generously.
5. Season. Sprinkle with lemon zest and season generously with freshly cracked black pepper.
6. Finish. Add a small final drizzle of olive oil. If desired, add a very light drizzle of balsamic glaze.
7. Serve immediately with toasted crusty bread or grilled ciabatta.

Tips for the Best Bresaola Carpaccio

• Don't over-dress. This isn't a salad drowning in vinaigrette. A light hand with the oil and lemon lets the beef lead.
• Serve it cold, eat it fresh. Bresaola carpaccio is a right-now dish, arugula wilts and the beef loses its bounce if it sits.
• Big flavors, small amounts. Flaky salt, cracked pepper, sharp parmesan. Each one should register.

Variations & Add- Ins

• Swap the cheese: Shaved pecorino or a crumble of aged gouda for a nuttier edge.
• Add crunch: Toasted pine nuts or a scatter of capers.
• Make it a board: Fan the bresaola alongside olives, marinated artichokes, and crusty bread for an antipasto spread.
• Go creamy: A few torn pieces of fresh mozzarella or a spoon of ricotta turns it into a light lunch.

This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home! 

You can check him out here: https://www.instagram.com/baro...