Bresaola Salad with Arugula and Parmesan
¼ pound bresaola (cured beef), thinly sliced
6 tablespoons preserved lemon vinaigrette, divided
6 cups lightly packed fresh arugula
1 ½ teaspoons Aleppo pepper
1/3 cup finely grated Parmesan cheese
1. Shingle the slices of bresaola in an overlapping layer on a large plate or serving platter, and drizzle 2 tablespoons dressing all over.
2. Toss the arugula with the last ¼ cup dressing and the Aleppo pepper, then pile the greens in a big tuft over the bresaola. Top with Parmesan cheese. Serves 4
About Chef Alon Shaya
Chef Alon is a multiple James Beard Foundation Award winner and has received several esteemed accolades including Best Chef in the South (2015). Along with his wife Emily, he founded Pomegranate Hospitality which includes Saba, Saba’s Lounge, and Miss River and Chandelier Bar at Four Seasons Hotel New Orleans. He is the author of “Shaya: An Odyssey of Food, My Journey Back to Israel,” which is part memoir and part cookbook that shares his personal journey and explores the transformative power and magic of food and cooking.
