Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Arugula and Bresaola Salad 3.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 Unlike proscuitto which comes from the pig, bresaola is a beef product. Ingredients 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) Directions 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. 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. Print