Arugula and Bresaola Salad

Prep Time:
10 mins
Total Time:
20 mins

Unlike proscuitto which comes from the pig, bresaola is a beef product.


  • 2 slices (½ inch thick) pumpernickel bread, torn into 1-inch pieces (2 ½ cups)

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 4 cups baby arugula (about 5 ounces), washed well

  • 1 ½ ounces Pecorino Romano cheese, thinly shaved

  • 8 thin slices bresaola or prosciutto, torn into 1 ½-inch pieces

  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)


  1. Preheat oven to 325 degrees. In a small bowl, toss bread pieces with 1 tablespoon oil; season with salt and pepper. Toss to coat; spread out in a single layer on a rimmed baking sheet. Bake, tossing once, until slightly crisp, about 7 minutes. Let cool.

  2. Toss together arugula, cheese, and bresaola in a medium bowl. Drizzle with lemon juice and 2 tablespoons oil. Season with salt and pepper. Toss in croutons, and serve.

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