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Salad with lamb’s lettuce, quail eggs, Valtellina bresaola and hazelnuts
4
15min
Sara Milletti
This vibrant salad combines tender lamb’s lettuce, savory bresaola, soft-boiled quail eggs and toasted hazelnuts for a perfect summer lunch or light dinner. A few drops of aged balsamic vinegar bring all the flavors together.
Ingredients (serves 4):
200 g lamb’s lettuce
80 g toasted hazelnuts
200 g Bresaola Citterio
16 quail eggs
extra virgin olive oil
salt
traditional balsamic vinegar from Modena
Boil quail eggs for 8 minutes, cool under cold water and peel gently. Halve the eggs. Roughly chop the hazelnuts, wash the lettuce and cut bresaola into thin strips.
Combine all ingredients in a large bowl. Drizzle with olive oil, season with salt and add a few drops of balsamic vinegar. Toss gently and serve.
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.
