Contains Beef Contains Dairy Gluten-Free*
Bresaola with baby spinach and shaved Parmigiano Reggiano

Ingredients

servings
  • 6 oz thinly sliced bresaola
  • 2 oz baby spinach
  • 1 tbsp whole-grain mustard (GF if needed)
  • Juice of 1/2–1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 oz shaved Parmigiano Reggiano
  • Sea salt & freshly cracked black pepper
*Gluten-Free tip: Mustard is usually GF, but check the label for thickeners or malt vinegar.

Preparation

  1. In a bowl, whisk lemon juice, whole-grain mustard, and olive oil; season with salt and pepper.
  2. Toss baby spinach with the dressing; arrange on a serving plate.
  3. Layer bresaola slices around/over the greens and finish with shaved Parmigiano.
  4. Serve immediately while chilled.

🍷 Wine Pairing

Ziobaffa Organic Sangiovese 2017 — bright cherry and soft spice that flatter the salty, lean profile of bresaola and the tang of the dressing.

Ziobaffa Organic Sangiovese 2017 — bottle Shop Ziobaffa at Wine.com Affiliate link (thanks for supporting Tuscany Cuisine)

Nutrition Facts (per serving)

Bresaola with Spinach & Parmesan

Calories300
Protein26 g
Total Fat18 g
Carbohydrates4 g
Sodium900 mg

*Approximate; adjust with lab-tested values if available.