Bresaola salad
Instructions
Clean the lettuce, wash them and dry them one by one keeping them separated by type.
Distributed in equal parts on individual dishes.
Prepare an emulsion with olive oil, lemon juice, salt and pepper-filtered.
Beat well and pour half of the sauce over the salad.
Place over bresaola slices and sprinkle with Asiago, cut into sticks; complete with Walnut kernels and the rest of the emulsion.
Ingredients and dosing for 8 persons
- 250 g of bresaola
- 200 g of mixed salads (soncino salad, chicory, lattughino)
- 150 g of asiago cheese
- 2 lemons
- 100 g of walnut kernels
- 1/2 cup of olive oil extra virgin
- Salt
- Pepper