Bresaola Salad

• 8 cups arugula
• Juice of 1 lemon
• Extra-virgin olive oil (EVOO), for drizzling
• Coarse salt
• 6-ounce chunk of Parmigiano-Reggiano
• 1 pound bresaola (cured beef, like prosciutto; available at deli counter)
• 1 can (15 ounces) artichoke hearts in water, drained
• 4 sprigs fresh rosemary
• A handful of fresh flat-leaf parsley
• 1/2 cup capers, drained
• Aged balsamic vinegar, for drizzling (look for 6-plus years of age, widely available in many markets)

1. Place the arugula in a bowl and dress with lemon juice, EVOO, and salt.
2. Divide the arugula among 4 dinner plates or place on a serving platter and mound the greens.
3. Use a vegetable peeler to shred some cheese on top of the arugula.
4. Arrange the bresaola in a thin layer all around the plate, draping it over the arugula.
5. The plates or platter should look like a mound of beef.
6. Thinly slice the artichokes, finely chop the rosemary and parsley, and slice the capers.
7. Decoratively arrange the artichokes, chopped herbs, and capers all over the meat.
8. Drizzle the completed salad with aged balsamic vinegar and serve.

arugula, lemon, extravirgin olive oil, salt, bresaola, water, rosemary, handful of fresh flatleaf parsley, capers, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/bresaola-salad-374761 (may not work)