I have all of these epic posts in progress right now, but I had to share this half-salad, half-appetizer with you right away as it’s quite possibly the platonic ideal of easy springtime/summer eating. This recipe comes from Polpo‘s cecchetti section as part of a selection of “wraps” that they offer as small plates, and it is absolutely fantastic as an alternative to a big salad when paired with a simple little meat dish. It’s also a great variation of the bresaola carpaccio I assembled a few years ago, albeit a little more substantial and a little more favorable on the meat to salad ratio.
That the meat in question is incredibly lean is merely one more reason to try this little dish; that it’s easy to eat and quite substantial are the primary reasons to do so. It’s not even really fair to call this a recipe, but the inspired presentation, to me at least, is more than enough reason to share it. Just say that you got it from a fabulous Venetian-style restaurant in London.
Bresaola-Wrapped Arugula-Pecorino Salad
adapted from Polpo
- 2 generous handfuls of baby arugula, washed well and spun dry
- Juice of half a lemon
- 1/4 cup (max) of grated Pecorino Romano or Parmigiano Reggiano (not fine, if possible–shards are good)
- Up to 1/2 cup good olive oil
- 6 slices bresaola
- Kosher salt to taste (note that the beef is salty, so no heavy hand is needed)
First, dress the salad: take freshly-washed arugula and dress first with lemon juice, then salt, then olive oil, and finally with cheese right before serving. (Any sooner on the cheese and the lemon will break it down too much.) Take a slice of the bresaola, fill with approximately 1/6th of the salad and secure with a skewer. Repeat until you have used up all of the salad. Serve immediately.