Bresaola and Buffalo Ricotta Salad

Here is a simple and tasty recipe to prepare a bresaola and buffalo ricotta salad.

Ingredients

• 100 g of thinly sliced bresaola
• 150 g of buffalo ricotta
• Fresh arugula to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Salt to taste
• Freshly ground black pepper to taste
• Shavings of Parmesan or other aged cheese (optional)
• Crushed walnuts (optional, to add crunch)

Preparation

1. Wash the arugula under cold running water and dry it carefully. If you wish, you can also use a salad spinner to remove excess water.
2. Lay the arugula as a base on a serving plate.
3. Neatly arrange the bresaola slices on top of the arugula, creating concentric circles or any aesthetically pleasing pattern of your choice.
4. Crumble the buffalo ricotta with a fork and dot it over the bresaola.
5. Dress the salad with a drizzle of extra virgin olive oil, a pinch of salt, and a squirt of fresh lemon juice. Add freshly ground black pepper to taste.
6. If you want to enrich the salad further, you can sprinkle aged cheese shavings and crushed walnuts on top for a crunchy and tasty touch.
7. Serve the salad immediately so that the arugula stays crisp and the dressing remains fresh and aromatic.

Trivia

Bresaola is a typical charcuterie from Valtellina, an alpine valley in the Lombardy region. It is essentially made from cured beef and has a low fat content, which makes it ideal for those who follow a careful diet. Buffalo ricotta adds a touch of creaminess and delicacy for a very pleasant contrast of flavors and textures.