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A Modified Favorite

This is my current favorite meal, either at home or at Viola Ristorante. A very simple but fabulous salad, perfect for hot days: a bed of fresh arugula, slices of bresaola, shaved pecorino in this case (or parmigiano), fresh tomato, olive oil, balsamic vinegar, fresh ground salt and pepper… and this time I modified the salad and added cauliflower and red pepper. (Viola adds paper-thin-sliced red onion, which is fantastic, but I didn’t have any.)


Bresaola. Mmm. I’ll shoot some photos and do a whole post on that, but it’s become a favorite. Good, lean, flavorful protein. Lovely on a salad like this. A good way to begin a meal, or simply make a meal.

This from Wikipedia: 
Bresaola is air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from eye of round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy‘s Lombardy region.

  1. Shelley BJuly 22,09

    I’m eating a salad for lunch right now that is very similar to this – minus the bresaola. I will have to look for it and try it – sounds wonderful.

  2. Mark BenezraAugust 1,09

    You are killing me!

  3. MarkSeptember 3,09

    Just had Bresaola in a salad yesterday. Cindy wanted me to print the recipe off the menu and I did but now have yours to try! thanks!

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