Il Cucinologo
EN

Bresaola, Mushroom and Primosale Salad

17/11/2023

I can guide you in preparing a delicious “Big Salad with Bresaola, Mushrooms and Primosale”. This dish combines the delicate taste of mushrooms with the bold flavor of bresaola and the freshness of primosale, creating a perfect balance for a rich and satisfying salad.

Ingredients

  • 100 g bresaola (thinly sliced)
  • 200 g fresh champignon mushrooms
  • 150 g primosale
  • 100 g mixed salad greens (such as lettuce, arugula, radicchio)
  • Extra virgin olive oil
  • Lemon juice
  • Salt and pepper to taste
  • Fresh chopped parsley
  • 1 garlic clove (optional)

Preparation

  1. Start by cleaning the champignon mushrooms with a damp cloth or a brush to remove any soil residue. Avoid rinsing them under running water as they absorb moisture. Slice them thinly.

  2. If you decide to use garlic, lightly sauté it in a pan with a drizzle of extra virgin olive oil, then remove it and add the mushrooms. Let them sauté over medium-high heat for a few minutes until golden. Season with salt and pepper and let cool.

  3. Meanwhile, wash and dry the mixed salad leaves and arrange them as a base in a large salad bowl.

  4. Cut the primosale into cubes and add it to the salad.

  5. Arrange the bresaola slices on top of the salad, avoiding too much overlap.

  6. Add the now-cooled mushrooms to the salad bowl.

  7. Prepare a vinaigrette by emulsifying extra virgin olive oil with lemon juice, salt and pepper to taste.

  8. Dress the salad with the prepared vinaigrette and sprinkle with fresh chopped parsley.

  9. Gently toss before serving to distribute the dressing evenly.

This big salad works very well as a single dish for a light lunch or as a rich and tasty appetizer. If desired, you can also enrich it with other ingredients such as shavings of Grana, toasted seeds or walnuts to add extra crunch and flavor. Depending on your taste and the season, you can add or replace the type of salad or cheese of your choice.

Fun Fact

Bresaola is a typically Italian cured meat, originating from Valtellina, an alpine area in Lombardy. It is obtained from the aging of beef and is appreciated for its delicate flavor and for being a lean cured meat rich in proteins.