Un antipasto fresco, nutritious and light: bresaola carpaccio with salad! Also great to be consumed as main course, in fact I often prepare these summer evenings so hot
- iceberg salad
- extra virgin olive oil
Clean and wash the iceberg salad ’, centrifuge and grinding. Clean and wash the Arugula and centrifuge. Scrape the carrots, wash them and use with a large hole grater.
Put the vegetables into a large bowl and coat with extra virgin olive oil, lemon juice and a little salt.
Disporre nel piatto la bresaola affettata sottilmente avendo cura di non sovrapporre le fettine. Season it with the ’ salad and serve.