0.0 – 0 reviews • Arugula
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3 ripe yellow peaches, pitted and cut into thin wedges
- 1/2 medium bulb fennel, thinly sliced on a mandoline
- 1/4 small red onion, thinly sliced on a mandoline
- Extra-virgin olive oil, for drizzling
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 4 ounces thinly sliced beef bresola
- 4 big handfuls wild arugula
Instructions
- Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.
- Lay the slices of bresola on the edges of your serving platter and add the arugula to the center. Top the arugula with the peach-fennel mixture. Drizzle with more olive oil.
- Serve the salad immediately after plating. It can’t sit too long or the lemon juice will “cook” the bresola.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
122 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
3 g |
| Sugar |
11 g |
| Protein |
8 g |
| Cholesterol |
18 mg |
| Sodium |
458 mg |
| Serving Size |
1 of 4 servings |
| Calories |
122 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
3 g |
| Sugar |
11 g |
| Protein |
8 g |
| Cholesterol |
18 mg |
| Sodium |
458 mg |