Snack
Beef bresaola with arugula
The leanest cured meat there is, which makes it the one to reach for when the rest of the day has already been fatty — thirteen grams of protein and almost nothing else.
1gnet carbs
8gfat
13gprotein
130kcal
Per serving10 minServes 4
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Ingredients
For the whole dish · serves 4
- Bresaola4 oz
- Arugula3 oz
- Parmesan1¼ oz
- Olive oil4 tsp
- Lemon1
- Black pepperplenty
Method
6 steps · 10 minutes
- Take it out of the fridge fifteen minutes ahead. Cold bresaola tastes of almost nothing and warm it tastes of beef.
- Lay the slices flat and overlapping rather than piling them, so each one gets some dressing.
- Dress the arugula separately and at the last moment. Arugula dressed early collapses into a wet heap.
- Shave the parmesan with a peeler instead of grating it. Grated, it disappears into the oil.
- Lemon and oil over the top, never vinegar, which fights the cure rather than lifting it.
- A lot of black pepper. This is a dish with four ingredients and nowhere to hide.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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