Salad with bresaola and strawberry dressing
2 servings
30 minutes
Salad with bresaola and strawberry dressing is a refined blend of Italian traditions and unexpected gastronomic solutions. Bresaola, the tender dried meat with a subtle aroma, harmonizes with the freshness of the strawberry dressing, adding a refreshing tang and fruity elegance to the dish. The thick foam from parmesan water emphasizes the depth of flavors, while blue cheese adds spicy notes. The inclusion of arugula and lolo rosso gives the salad crunch and richness, creating a harmonious dish for both festive dinners and light gastronomic enjoyment. Italians value the balance of textures and flavors, and this salad embodies their culinary mastery.
1
Bring water to a boil, add grated parmesan, mix, cover with foil, and place in a warm spot for 30 minutes.
- Water: 105 ml
- Parmesan (Parmigiano Reggiano): 100 g
2
Blend strawberries with vinegar, oil, salt, and pepper. Then strain through a sieve.
- Strawberry: 120 g
- Balsamic vinegar: 5 ml
- Extra virgin olive oil: 25 ml
- Salt: to taste
- Ground black pepper: to taste
3
Strain the Parmesan water, add lecithin, and mix with an immersion blender on the lowest speed. Refrigerate for 20 minutes.
- Water: 105 ml
- Parmesan (Parmigiano Reggiano): 100 g
- Lecithin: 2 g
4
Cut the blue cheese into small cubes.
- Blue cheese: 30 g
5
Grease a plate with a small amount of strawberry dressing, place a piece of bresaola on it, layer several lettuce leaves on top, drizzle with dressing again, add a few cubes of blue cheese, some arugula leaves, a couple of slices of bresaola, drizzle with dressing again, add salad, and thus build a tall, fluffy tower.
- Strawberry: 120 g
- Bresaola: 70 g
- Lollo rosso lettuce: 120 g
- Rocket (arugula): 10 g
- Blue cheese: 30 g
- Salt: to taste
- Ground black pepper: to taste
6
Blend the chilled Parmesan water again on low speed until frothy. Use this foam to garnish the finished salad.
- Water: 105 ml
- Parmesan (Parmigiano Reggiano): 100 g