4 servings aged balsamic vinegar for drizzling look for 6 plus years of age, widely available in many markets
1 can artichoke hearts in water drained
8 cups arugula
0.5 cup caper drained
4 servings coarse salt
1 pound bresaola available at deli counter cured beef, like prosciutto
1 handful flat-leaf parsley
1 juice of lemon juiced
4 servings olive oil extra-virgin for drizzling
1 small parmigiano chunk
4 sprigs rosemary
Equipment
bowl
peeler
Directions
Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat.
Drizzle the completed salad with aged balsamic vinegar and serve.
