Bresaola carpaccio

Ingredients

• 250 gthinly sliced bresaola
• 80 gParmesan, shaved
• 250 gmixed green salad, such as rocket, curly lettuce or iceberg
• 45 ml (3 tablespoons)lemon juice
• 75 ml (5 tablespoons)extra-virgin olive oil
• 15 ml (1 tablespoon), optionalWorcestershire sauce or red wine vinegar
• to tasteblack pepper

Instructions

1. 1

   Slice the bresaola

   Ask your deli to cut the bresaola into thin slices.

2. 2

   Shave the Parmesan

   Cut the Parmesan into thin shavings.

3. 3

   Arrange the bresaola

   Lay the bresaola on a serving platter or divide it between individual plates.

4. 4

   Prepare the salad

   Trim, wash and dry the salad leaves, then arrange them on the platter or plates.

5. 5

   Make the dressing

   Prepare the emulsion separately.

6. 6

   Whisk the dressing

   Whisk the lemon juice with the olive oil and black pepper, adding the Worcestershire sauce or vinegar if you like.

7. 7

   Hold back the salt

   Do not add salt at first, as the bresaola is already salty.

8. 8

   Dress the salad

   If needed, add only a small pinch of salt, then dress the ingredients with the emulsion.

9. 9

   Chill until serving

   Keep the carpaccio in the fridge until it is nearly time to serve.

10. 10

    Finish with Parmesan

    Just before serving, scatter the Parmesan shavings over the top.

What is bresaola carpaccio?

Bresaola is air-dried, cured beef associated with Valtellina in Lombardy, northern Italy. In this dish it is served in thin slices, in the style of carpaccio, with salad and Parmesan.

The version here relies on contrast: savoury, tender beef; fresh leaves; salty cheese; and a bright lemon dressing. It needs no cooking and comes together in about 10 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 27g protein, 4g carbs, 24g fat.

The bresaola and Parmesan provide most of the protein, while the olive oil contributes most of the fat and energy; the salad and lemon add only a modest amount of carbohydrate. Serve with bread or potatoes for a more filling plate, or add extra salad leaves to keep the meal lighter.

Choosing the ingredients

Bresaola: Ask for very thin slices so they are easy to arrange and eat. Its cured seasoning brings plenty of salt, so taste before adding any extra.

Salad: Rocket gives a peppery edge, while curly lettuce or iceberg makes the plate milder and crisp. Whichever leaves you choose, dry them well so the dressing clings rather than turning watery.

Parmesan: Shave the cheese thinly for delicate pieces that sit neatly over the meat. Add it at the end to preserve its texture.

Getting the dressing right

Emulsion: Whisk the lemon juice and olive oil until they look briefly blended. The mixture may separate if it stands, so give it another quick whisk before dressing.

Optional seasoning: Worcestershire sauce adds a savoury note, while red wine vinegar makes the dressing sharper. Choose one, or leave both out for a simpler lemon dressing.

Arranging the carpaccio

Bresaola: Lay the slices in a single layer or overlap them slightly, keeping the arrangement loose rather than piling them up. This makes it easier to distribute the salad and dressing evenly.

Salad: Place the leaves over or alongside the meat, depending on how you want to serve it. Dress just before serving so the leaves stay fresh.

Timing and serving

Chilling: The assembled carpaccio can wait briefly in the fridge, but keep the Parmesan off until the last moment. For the freshest salad, add the dressing shortly before serving too.

Pairing: Serve it as a starter or alongside crusty bread for a simple lunch. It also works with boiled or roasted potatoes if you want a more substantial meal.

Recipe notes & tips

• Ask for the bresaola to be sliced thinly at the deli.
• Dry the washed leaves thoroughly before arranging them.
• Whisk the dressing again if the oil and lemon separate.
• Taste the bresaola before deciding whether any salt is needed.
• Add the Parmesan shavings just before serving.
• Dress the salad shortly before eating to keep the leaves crisp.

Variations

• Use rocket: Choose it for a peppery contrast to the mild beef.
• Try red wine vinegar: Use it instead of Worcestershire sauce for a sharper dressing.
• Add more lemon: Increase the citrus note to suit your taste.
• Change the leaves: Use curly lettuce or iceberg for a milder, crunchier base.
• Serve with potatoes: Add boiled or roasted potatoes to make the meal more substantial.

Common mistakes to avoid

• Adding salt too soon: Bresaola is already salty, so taste the dressed dish before adding any.
• Using wet leaves: Excess water dilutes the dressing; dry the salad well after washing.
• Dressing too early: The leaves can lose their crispness, so dress them near serving time.
• Adding Parmesan too soon: The shavings can lose their delicate texture; scatter them on at the end.
• Leaving the dressing unwisked: Oil and lemon can separate, so whisk again just before using.

How to store

Keep leftovers covered in the fridge and eat within 1 day; the salad is best freshly dressed. If possible, store the dressing and Parmesan separately, then add them just before serving.

Frequently asked questions