Bresaola con Rucola e Grana

Ingredients · 4 servings

• 160 gBresaola, thinly sliced
• 80 gRocket, washed and dried
• 60 gGrana Padano, shaved
• 30 mlLemon, juiced
• 2 tbspOlive oil
• ½ tspBlack pepper, freshly ground

Equipment

salad bowl, tongs, citrus juicer, vegetable peeler, serving platter, spoon, pepper mill

Instructions

1. 1
   Mise en place

   Gather bresaola, rocket, Grana Padano, lemon, olive oil, black pepper, a bowl, tongs, citrus juicer, vegetable peeler, and platter. · 3 min

   What to look for: All ingredients are measured and the rocket is dry.

2. 2
   Prepare dressing

   Squeeze lemon juice into the bowl, add olive oil and black pepper, then whisk until the dressing looks glossy and lightly thickened. · 2 min

   What to look for: The lemon and oil look blended and shiny.

3. 3
   Dress rocket

   Toss rocket with half of the dressing using tongs, coating the leaves lightly without crushing their crisp texture. · 2 min

   What to look for: The leaves glisten but do not wilt.

4. 4
   Arrange platter

   Lay bresaola in loose overlapping slices on the platter, mound the dressed rocket in the center, and shave Grana Padano over the top. · 3 min

   What to look for: The beef forms a thin ring around a green center with pale cheese shavings.

5. 5
   Serve fresh

   Drizzle the remaining dressing over the platter, finish with black pepper, and serve at once while the beef is cool and the rocket crisp. · 1 min

   What to look for: The surface is lightly glossy and the cheese remains distinct.