michelle picker cooks

Here’s a classy Italian starter to serve with crusty bread.

I may make my own bresaola soon but this one was purchased. The slices need to be very thin. Lay these slices overlapping around the edge of a serving platter. In the centre place a handful of roquette (aragula) leaves. Sprinkle a little salt just on the salad leaves – the bresaola is salty enough. Drizzle everything with a really good quality olive oil and a squeeze of lemon juice. Add a generous grind of black pepper and some shaved Reggiano parmesan. You could also add a drizzle of aged balsamic vinegar (optional). Simple but delicious!