High in protein, with practically no carbs—this salad rocks and makes a great lunch or dinner!
Recipe information
Yield
4 servings
Ingredients
8 cups arugula
Juice of 1 lemon
Extra-virgin olive oil (EVOO), for drizzling
Coarse salt
6-ounce chunk of Parmigiano-Reggiano
1 pound bresaola (cured beef, like prosciutto; available at deli counter)
1 can (15 ounces) artichoke hearts in water, drained
4 sprigs fresh rosemary
A handful of fresh flat-leaf parsley
1/2 cup capers, drained
Aged balsamic vinegar, for drizzling (look for 6-plus years of age, widely available in many markets)
Preparation
Place the arugula in a bowl and dress with lemon juice, EVOO, and salt. Divide the arugula among 4 dinner plates or place on a serving platter and mound the greens. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the bresaola in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop the rosemary and parsley, and slice the capers. Decoratively arrange the artichokes, chopped herbs, and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.
