Ingredients
- 2 oz. bresaola, thinly sliced
- 1 oz. parmesan cheese, thinly sliced
- 1 cup (2⁄3 oz.) arugula lettuce
- 1 boiled large egg, cut in half
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Layout the bresaola on the plate.
- Top with arugula, parmesan cheese, and egg.
- Drizzle with olive oil, lemon juice, and add salt and pepper to taste.
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