How to Make Bresaola Salad at Sydney Opera House

This refreshing Bresaola Salad fuses together everything you love about an antipasto dish! Mixing together a lean cold meat along with fresh parsley, lemon and parmesan flakes, you are bound to fall in love with this light and easy creation that will leave mouths watering.
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Bresaola Salad Recipe

100-150g Bresaola
Bunch of fresh parsley (or rocket salad/arugula)
Extra virgin olive oil
Pepper
1 lemon
A small block of Parmigiano Reggiano
Balsamic vinegar
Balsamic glaze (optional)

UTENSILS:
Flat round serving plate or chopping board
Knife
Small jar

METHOD:
1. Wash the parsley well and then chop into small pieces (If you are using arugula just leave it whole)
2. Pour 4-5 tablespoons of extra virgin olive oil into a jar and the same amount of balsamic vinegar
3. Squeeze the juice of half a lemon into the jar, put the lid on and shake it together really well
4. Put the parsley into the mixing bowl and add the dressing, mixing it together with your hands
5. Get a flat, round plate (or chopping board) and start layering the Bresaola in a circle on the outer part of the plate

Continue Reading here: http://bit.ly/bresaolasaladrecipe

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Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern,

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Watch the video recipe: http://youtu.be/ETzLGX8UFaU

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