Blackberry, celery, blue cheese and julienned bresaola salad

Blackberry, celery, blue cheese and julienned bresaola salad

  • 15 min
  • 4 people
  • Easy
Recipe by

Sara Miletti


  • 200g salad mix
  • 1 container of blackberries
  • 200g blue cheese (Stilton, Gorgonzola, Roquefort)
  • 1 celery heart
  • 2 tablespoons pumpkin seeds
  • 280g julienned bresaola

For the vinaigrette

  • 8 tablespoons EVOO
  • 1 teaspoon of traditional balsamic vinegar from Modena
  • fresh ground black pepper
  • salt


Rinse and dry the lettuce. Rinse and delicately dry the blackberries. Wash the celery and cut into thin slices. Cut the cheese into cubes. Put the salad mix and the blackberries in a bowl. Top with the celery, cheese, bresaola and pumpkin seeds. Prepare the vinaigrette by emulsifying the oil with the vinegar, salt and pepper. Use the emulsion to dress the salad. Serve immediately.

Buon appetito ;-)

This recipe is made with

58021 Bresaola della Valtellina I.G.P.
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