Bresaola salad with arugula and Parmesan from Shaya: An Odyssey of Food, My Journey Back to Israel (page 310) by Alon Shaya

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on November 05, 2018

    If you have some lovely bresaola, you know it doesn't need much to shine and this simple salad is a good example of that. This uses the Preserved Lemon Vinaigrette p 393 which is flavored with both za'atar and preserved lemon which bring a different and decidedly non-Italian seasoning to what could be a classic Italian salad plate. The dressing is easy to put together and used in several other recipes in the book so it's worth making.

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