Cafe Merlot's Bresaola Salad

Bresaola Salad

·         8 cups arugula

·         1 lemon, juiced

·         1 fl. oz. olive oil

·         1 tsp. salt

·         5 oz. parmesan cheese

·         10 oz. prosciutto

·         8 oz. sliced artichoke hearts

·         4 sprigs rosemary

·         6 sprigs chopped Italian parsley

·         6 oz. capers

·         1 fl. oz. balsamic vinegar

1.         Mix the arugula, lemon juice, olive oil and salt in a mixing bowl.

2.         Place the arugula mix onto plates.

3.         Add the parmesan cheese and prosciutto on each salad.

4.         Add the sliced artichoke hearts, rosemary, parsley and capers.

5.         Drizzle balsamic vinegar over the salad.

6.         Serve.

Copyright © 2018, La Jolla Light
69°