Bresaola-Wrapped Arugula Bundles

Ingredients

Equipment Needed

• •Large mixing bowl
• •Salad spinner
• •Vegetable peeler for Parmesan shavings
• •Serving platter or slate board

Instructions

1. 1

   Prepare the arugula

   Wash the arugula only if necessary. Farm-fresh greens from a trusted source need nothing more than a shake. Supermarket arugula benefits from a quick rinse and thorough spin in a salad spinner. Wet leaves mean diluted dressing and soggy bundles. The arugula must be bone dry.

   Wild arugula has more pronounced peppery bite than cultivated varieties. If you can find it, the flavor contrast with the bresaola improves dramatically.
2. 2

   Make the simple dressing

   Whisk together two tablespoons of the olive oil with the lemon juice in a large bowl. Add half the lemon zest. This is barely a dressing, more of a light coating to wake up the greens. Taste it. The balance should lean slightly acidic since the bresaola brings salt and the Parmesan brings umami.

3. 3

   Dress the arugula lightly

   Add the dry arugula to the bowl and toss gently with your hands, lifting and turning rather than crushing. Every leaf should glisten but not drip. Overdressed greens weep and turn the bresaola slick. You want just enough to coat, nothing pooling at the bottom of the bowl.

4. 4

   Shave the Parmesan

   Using a vegetable peeler or sharp knife, shave the Parmesan into thin, irregular curls. You want pieces with some heft to them, not wispy threads. These shavings provide texture and visual drama. Set aside about half for finishing the platter.

5. 5

   Assemble the bundles

   Lay one slice of bresaola flat on your work surface. The slices are delicate, so handle them gently. Place a small handful of dressed arugula (about a third cup, loosely packed) at one edge of the bresaola. Add two or three Parmesan shavings into the arugula. Roll the bresaola around the filling, not too tight. The bundle should look generous, with arugula spilling artfully from both ends.

   Work on a cool surface. Bresaola becomes sticky and difficult to handle when it warms. If your kitchen runs hot, chill a sheet pan in the refrigerator and assemble on that.
6. 6

   Arrange and finish

   Transfer bundles to your serving platter as you complete them. Arrange in a single layer, leaving space between each. Scatter the reserved Parmesan shavings over and around the bundles. Drizzle with the remaining tablespoon of olive oil. Finish with the remaining lemon zest, several grinds of black pepper, and a few flakes of sea salt.

7. 7

   Serve immediately

   These bundles are best within thirty minutes of assembly. The arugula stays perky, the bresaola keeps its silky texture, and the Parmesan hasn't absorbed moisture from the air. Provide small plates and encourage guests to eat with their hands. This is finger food for grown-ups.

Chef Tips

• •Bresaola quality varies wildly. Look for slices that are deep ruby red, almost burgundy, with a fine white marbling. Avoid any that appear gray or dried out at the edges. A good Italian deli will slice it fresh from the whole muscle.
• •If bresaola proves impossible to source, thinly sliced prosciutto makes an acceptable substitute, though the flavor profile shifts toward richness rather than lean elegance. Reduce the salt in the finishing since prosciutto runs saltier.
• •For larger gatherings, scale by simple multiplication. Twenty-four bundles serves eight to twelve comfortably. Prep all components in advance and recruit a helper for assembly. Two people rolling makes this a ten-minute affair rather than twenty.
• •A drizzle of aged balsamic vinegar, the real stuff from Modena that costs more than you think reasonable, transforms this into something transcendent. Use it sparingly. Three or four drops per bundle.

Advance Preparation

• •Arugula can be washed, dried, and stored wrapped in paper towels in a sealed container up to one day ahead. Rewash briefly and spin again before using.
• •Parmesan shavings can be prepared up to four hours ahead, covered, and refrigerated. Bring to room temperature before serving.
• •The lemon dressing can be whisked together and held at room temperature for up to two hours.
• •Do not assemble bundles more than thirty minutes before serving. The bresaola will release moisture onto the arugula, and the greens will wilt.

Frequently Asked Questions

Nutrition Information

1 serving (about 167g)