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Fresh salad with blackberries, celery, julienne bresaola and blue cheese.
4
15min
Sara Milletti
A summer salad with mixed greens, blackberries, crunchy celery, julienne bresaola and blue cheese cubes, dressed with balsamic vinaigrette.
200 g mixed salad greens
1 punnet blackberries
200 g blue cheese (Stilton, gorgonzola, Roquefort)
1 celery heart
2 tbsp pumpkin seeds
280 g julienne-cut bresaola
For the vinaigrette:
8 tbsp extra virgin olive oil
1 tbsp traditional Modena balsamic vinegar
freshly ground black pepper
salt
Wash the salad greens, blackberries and celery thoroughly. Thinly slice the celery and dice the blue cheese. In a large bowl, combine the greens and blackberries, then add celery, cheese cubes, julienne bresaola and pumpkin seeds.
Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, salt and freshly ground black pepper. Dress the salad and serve immediately.
Tagliofresco
Only Bresaola produced in the province of Sondrio can be called Bresaola. In these valleys, the fresh, dry and aromatic air that blows from the Alps meets the warmer air at the bottom of the valley, creating ideal conditions for seasoning the product. This is where Citterio produces its Bresaola with care and passion. Citterio's Valtellina Bresaola in its "tagliofresco" package seems just sliced; many soft slices immediately ready for a tasty and light meal. Only 2% fat.
