A fresh, vivid Bresaola salad featuring peppery arugula, crisp apple, crunchy radishes and slightly bitter radicchio, finished with simple olive oil vinaigrette and shavings of Parmigiano Reggiano. This easy-to-make salad is full of flavour and perfect for a light lunch or an elegant starter.
Bresaola (Bresaola della Valtellina) is a salted, air-dried beef from the Valtellina region of Lombardy, Italy. It’s commonly enjoyed as an antipasto with cheese and preserved vegetables, layered in sandwiches, or used in salads. It has a clean, slightly sweet, and savory cured-beef flavour that pairs beautifully with bright, crisp ingredients.
In Italy, bresaola is often combined with peppery arugula (known as rocket) for a simple, balanced plate. If you prefer not to eat raw beef, this cured and thinly sliced product is an approachable alternative to raw beef preparations like carpaccio.
The combination of salty bresaola and nutty Parmigiano Reggiano works wonderfully with the crisp apple, peppery arugula, crunchy radishes and slightly bitter radicchio. The olive oil and vinegar dressing ties everything together without overpowering the delicate cured beef.
This salad comes together in minutes yet looks and tastes special enough to serve to guests. Below you’ll find ingredient notes, helpful tips and a clear recipe for making this salad at home.
Ingredient notes
- Bresaola – Widely available in Italian delicatessens and many supermarkets. If you cannot find bresaola, a high-quality prosciutto crudo is a suitable alternative, though the flavour will differ slightly.
- Radishes – If you dislike raw radishes, omit them or substitute thinly sliced raw fennel for a similar crunchy freshness.
- Arugula (rocket) and radicchio – The peppery arugula and slightly bitter radicchio create a lively contrast. For a milder salad, use mixed salad leaves instead.
- Apple – A tart green apple provides a pleasant contrast to the salty meat and cheese; a sweet apple will also work but shifts the balance to sweeter notes.
- Dressing – A straightforward mix of olive oil, white wine vinegar and garlic keeps the flavours clean. Replace the vinegar with red wine vinegar or lemon juice if preferred.
Recipe tips
Bring bresaola to room temperature — like other cured meats, bresaola shows its best flavour when served at room temperature, so remove it from the fridge about 15–20 minutes before serving.
Adjust the garlic intensity — the recipe uses a whole crushed garlic clove left in the dressing for a subtle garlicky note. For a more pronounced garlic flavour, grate or finely mince the garlic and whisk it into the dressing.
You can prepare components in advance: make the dressing, chop the radicchio and radishes, and shave the Parmigiano, storing each in the refrigerator separately. Cut the apple just before serving to prevent browning, or toss the apple pieces with a little lemon juice to slow oxidation. Dress the salad at the last minute to avoid wilting.
More delicious salads to try
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Tuna Panzanella – Italian Bread Salad
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Festive Blood Orange Salad with Fennel and Crispy Prosciutto
Salads
Eggplant Farro Salad with Chicory and Prosciutto
Salads
Insalata Pantesca (Sicilian Potato Salad)
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Bresaola salad with apple, arugula and radicchio
By Emily
Ingredients
- 3 oz (85g) bresaola (cured beef)
- 2 large handfuls arugula (rocket) (around 125g)
- 3 oz (85g) radicchio
- 4–6 radishes, finely sliced
- 1 green apple, cut into matchsticks
- Parmigiano Reggiano, shaved
Dressing
- 5 tablespoons olive oil
- 2 tablespoons white wine vinegar (or substitute red wine vinegar or lemon)
- 1 whole garlic clove
- Salt and pepper, to taste
Instructions
To make the dressing
- Add the olive oil, white wine vinegar and a good pinch of salt and pepper to a bowl. Whisk until combined.
- Peel the garlic clove, crush it lightly with the side of a knife while keeping it whole, and add it to the dressing. Allow the garlic to infuse the dressing while you prepare the salad.
To make the salad
- Roughly chop the radicchio, finely slice the radishes and cut the apple into medium matchsticks.
- Place the arugula in a large bowl. Add the chopped radicchio, radishes and apple. Remove the garlic clove from the dressing and discard it, then drizzle the dressing over the salad and toss gently to combine.
- Arrange the tossed salad on a serving plate. Top with slices of bresaola and shavings of Parmigiano Reggiano. Finish with a final crack of black pepper and serve immediately.
Notes
- For a stronger garlic flavour, grate or mince the garlic directly into the dressing instead of infusing with a whole clove.
Helpful Info for All Recipes
- Use extra virgin olive oil unless otherwise specified.
- When using canned or jarred tomatoes, choose high-quality brands for best flavour.
- Vegetable sizes are assumed medium unless otherwise noted.
- Recipes are tested using a fan (convection) oven unless stated otherwise.
- Nutrition data is provided as an approximation and should be used as a guideline.
- Check the blog’s pantry and kitchen essentials lists for recommended staples and tools.
Nutrition
| Carbohydrates: 8 g
| Protein: 7 g
| Fat: 26 g
Nutrition information is automatically calculated and should be used as an approximation.
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