Squeeze fresh lemon juice for the dressing, filtering the pulp and the seeds. One small lemon will be enough to get 3 tablespoons of juice. Mix with extra virgin olive oil.

Layer Bresaola slices on a plate, slightly overlapping each other. Drizzle generously with a lemon dressing. Let marinate for about 10 minutes or the time you are preparing arugula and serving the table.

See direction on the arugula pack. Wash and dry if directed so. Cut off the long stems. Now, removing the stems is not mandatory. Arugula stems are edible but tend to have a strong bitter flavor. It takes minutes to quickly cut off the stems if you are using scissors, and those few minutes are totally worth spending for the final results. You’ll have a refined taste AND look.

Using a vegetable peeler or grater shave Parmesan cheese.

Place arugula leaves in the center, still with Bresaola slices showing off the edges.

Before serving drizzle with a few drops of quality extra virgin olive and shaved Parmesan cheese.