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Bresaola with Arugula Salad in "Limoncello" Dressing

Chef Michael Rossi


1 pound - Bresaola (air-dried beef), sliced thinly
1 pound - Micro Arugula
1/4 ounce - Limoncello
2 ounces - Champagne Vinegar
6 ounces - Olive Oil
1 each - Shallot
1 each - Zest of one lemon
to taste - Salt and Fresh Ground Pepper


Limoncello Dressing: 

  • Add the shallot, limoncello, vinegar and zest of 1 lemon to a blender and mix well.

  • Slowly add the olive oil in a stream until dressing is emulsified.

  • Season to taste with salt and fresh ground pepper.

  • Serve the bresaola on top of a piadina with the micro arugula that has been tossed with the limoncello dressing.

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