INGREDIENTS (6 servings)
• 10oz bresaola, sliced very thin
• 1 cup artichokes quarters, drained
• 1 cup mushrooms, drained and sliced
• 1/4 cup Parmigiano reggiano
• Arugula
• 1 green onion
• Salt and pepper to taste
PREPARATION
- Drain the artichoke quarters, slice the mushrooms and add the parmesan.
- Peel and slice the green onion, then soak it in a bowl with the vinegar; after 10 minutes drain it, pass it under water and dry it with a towel.
- Wash the arugula (or another preferred salad) and tear the leaves with your hands.
- Spread the slices of bresaola on the serving plate, put the mushrooms, artichokes, parmesan and arugula mixed in the center (if you want, you can also add corn).
- In a bowl, beat a pinch of salt with a pinch of pepper, the filtered lemon juice and the mustard seeds.
- Add the oil and beat the sauce with a fork, then pour the prepared dressing over the ingredients and serve.
