Bresaola with rocket and Grana

Ingredients

• 300 gthinly sliced bresaola
• 200 gvery fresh rocket
• 200 gGrana, shaved
• ½pink grapefruit
• 90 ml (6 tablespoons)extra-virgin olive oil
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the rocket

   Wash the rocket, remove the stems and dry it, then arrange it on a serving plate.

2. 2

   Layer the toppings

   Arrange the bresaola slices over the rocket and scatter the Grana shavings across the top.

3. 3

   Mix the dressing

   In a separate bowl, combine the juice of the grapefruit with 90 ml (6 tablespoons) of extra-virgin olive oil, salt and freshly ground black pepper.

4. 4

   Dress the salad

   Mix the dressing thoroughly and drizzle it over the bresaola, rocket and cheese.

5. 5

   Serve straight away

   Serve the bresaola with rocket and Grana on a large serving plate.

What is bresaola with rocket and Grana?

Bresaola is air-dried, salted beef associated with northern Italy, particularly Lombardy. It is commonly served in thin slices as an antipasto, often with rocket, cheese and a sharp dressing.

In this version, peppery rocket and savoury Grana balance the mild cured beef, while pink grapefruit adds a bright, slightly bitter note. The ingredients are simply layered, so their contrasting flavours and textures stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 31g protein, 4g carbs, 23g fat.

Bresaola and Grana provide most of the protein, while the cheese and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the rocket and grapefruit; serve with bread or potatoes if you want a more filling plate.

Choosing the ingredients

Bresaola: Ask for thin, even slices so they are easy to arrange and eat. Its savoury flavour means the dressing and added salt are best kept measured.

Rocket and Grana: Choose fresh, crisp rocket and shave the cheese into broad flakes. The larger shavings give a pleasing contrast to the soft slices of beef.

Getting the dressing right

Grapefruit juice: Squeeze the half grapefruit and remove any seeds before mixing. Taste the juice, as its tartness can vary.

Emulsion: Whisk the juice with the olive oil, salt and freshly ground pepper until the mixture looks combined. Give it another quick whisk just before pouring if it separates while you arrange the plate.

Keeping the textures fresh

Dry leaves: Dry the washed rocket well before plating; excess water can dilute the dressing and make the leaves limp. A salad spinner or a clean tea towel works well.

Gentle dressing: Drizzle rather than pour all the dressing into one spot. This helps coat the ingredients without weighing down the rocket or hiding the bresaola.

Timing and assembly

Prepare the rocket and dressing just before serving, then layer the bresaola and cheese. The recipe takes about 5 minutes and needs no cooking.

For a neat presentation, spread the slices loosely over the leaves rather than piling them in a tight mound. Dress the plate at the last moment so the rocket remains crisp.

What to serve alongside it

Serve this as a starter or light lunch with crusty bread, which is useful for catching the citrus and olive oil dressing. Keep the bread separate until serving so it stays crisp.

For a more substantial meal, pair it with boiled new potatoes or a simple bean dish. Their mild flavours sit comfortably alongside the cured beef and grapefruit.

Recipe notes & tips

• Dry the rocket thoroughly after washing to keep the dressing from becoming watery.
• Use a vegetable peeler to make broad, delicate Grana shavings.
• Taste the grapefruit juice before mixing the dressing and adjust the seasoning to suit its sharpness.
• Whisk the dressing again immediately before drizzling if the oil and juice have separated.
• Add the dressing just before serving to keep the rocket crisp.

Variations

• Lemon dressing: Replace the grapefruit juice with lemon juice for a sharper finish.
• Citrus mix: Combine grapefruit juice with a little orange juice for a rounder, sweeter dressing.
• Toasted nuts: Scatter toasted walnuts over the finished plate for extra crunch.
• More herbs: Add a few fresh basil leaves for a fragrant note.
• Extra pepper: Grind black pepper over the plate at the table for a more pronounced savoury edge.

Common mistakes to avoid

• Wet rocket: Water dilutes the dressing and wilts the leaves; dry the rocket thoroughly before assembling.
• Too much salt: Bresaola and Grana are already savoury; season the dressing lightly and taste before adding more.
• Uneven dressing: Pouring it all in one place leaves some bites dry; drizzle it across the whole plate.
• Dressing too early: The rocket softens if it sits dressed; add the emulsion just before serving.
• Thick cheese pieces: Chunky pieces can overpower the thin beef; shave the Grana into delicate flakes.

How to store

This dish is best eaten as soon as it is dressed. If needed, keep the undressed components covered separately in the fridge and assemble within a day; do not reheat.

Frequently asked questions