Insalata di Rucola e Bresaola

This is cugina Laura's recipe for Rucola salad. AmoreMio typically avoids any kind of leafy green like the plague (he even goes so far as to pick out the bits of basil in his tomato sauce), and Rucola is right up there on his list of "I'll eat mud first".

However the lemon juice balances out the bitter taste of the greens in this salad, and even Mr. Picky was able to force down a large portion (made easier by the fact that I gave his plate an extra helping of bresaola).



True to the Sicilian method of cooking, there are no precise proportions. Simply blend the ingredients to fit your tastes, i.e. an abundance of bresaola for the meat lovers (aka AmoreMio), or a higher proportion of Rucola for the diet conscientious. The bresaola can easily be replaced with speck or prosciutto crudo. It goes great with crusty bread and white wine.

Ingredients:
Rucola
Bresaola (torn into small pieces)
Olive oil
Lemon juice
Scaglie di Parmiggiano (shredded or shaved parmesan as opposed to grated)

Toss all ingredients until Rucola is evenly coated. Serve immediately with extra shavings of parmesan for garnish.