Bresaola rucola pomodori

@AniphaeS

Published in 

RIcette workplace

 · 31 May 2019

Ingredients:

• 100 grams of bresaola, thinly sliced
• 2 cups of wild rocket (arugula) leaves
• 1 cup of cherry tomatoes, halved
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of lemon juice
• Optional: Shavings of Parmesan cheese for extra flavor

Instructions

This recipe is very easy and last minutes.
Open the breseaola pachage and start squeezing some drops of lemons on top of the bresaola’s slides.
Place the breasola slides on the plate as you prefer.
After wash soome wild rocket and cherry tomatoes and dry.
Add the vegetable on the place and choose the composition that better you like.
Add some extra lemon juice and olive oil on top of it.
Enjoy!