This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 pound very thinly sliced bresaola
4 to 5 cups loosely packed fresh baby arugula
4 to 5 tablespoons extra-virgin olive oil
2 to 3 tablespoons lemon juice
Salt and freshly ground black pepper
1 (8-ounce) piece Robiola, cut into bite-sized pieces
Preparation
Step 1
1. Arrange the bresaola slices on a platter and allow them to come to room temperature, about 15 minutes.
Step 2
2. Place the arugula in a large bowl. Drizzle with just enough olive oil to lightly coat the leaves, then season to taste with lemon juice, salt, and pepper, and toss to combine.
Step 3
3. Mound the salad in the center of a serving platter, reserving some for garnish. Arrange the slices of bresaola and Robiola on top, garnish with the remaining arugula, and serve.
