Arugula Salad with Bresaola
When I was in Italy, I fell in love with a salad that I regularly dream about. It is so simple, yet so satisfying, and it's incredibly easy to make once you know where to buy the ingredients. The salad consists of a bed of arugula, topped with bresaola, shaved Parmesan, and a squeeze of lemon. I also love topping the salad with a high quality olive oil, and then tossing it all together to enjoy.
Bresaola, which is air-dried, salted, aged beef, is not easy to find. However, I recently discovered that Red Apron Butcher in Penn Quarter (with other locations at Union Market and Merrifield, VA) carries the meat in the butcher cabinet. I got just enough to top my salad, and bought a block of quality Parmigiano-Reggiano which I shaved into small chunks, squeezed half of a lemon on top, and then drizzled with my olive oil from Poggio Amorelli which I had shipped over from Chianti in Italy. The combination of the salt, citrus, and greens is light and refreshing. It makes for the perfect salad! And it transports me back to being in Florence, even if just for a minute.
Hint: if you don't feel like making it yourself, Acqua Al 2 in Eastern Market offers the salad on their menu as well. I hope you enjoy it as much as I do.