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🍽️ Pepperola-Rucola Salad with Bresaola

218 kcal · 30 min · 4 servings

Ingredients

• 2 Bell peppers
• 1 Bell pepper
• 500 g Tomatoes
• 125 g Bresaola (in thin slices, or Bündnerfleisch)
• 1 bunch Arugula
• 1 Shallot
• 5 tbsp Olive oil
• 3 tbsp Balsamic vinegar
• 1 tsp Mustard
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the bell peppers, remove the stem and the inside, halve them, and cut out all white inner membranes. Cut the vegetable into thin strips. Wash the tomatoes, cut them into eighths, and add them to a large bowl together with the pepper strips.
2. 2. Cut the bresaola into thin strips. Wash the arugula, pick out any damaged leaves, and shake it dry. Remove tough stems if necessary and roughly chop the leaves. Add half of the arugula leaves along with the bresaola to the other ingredients in the bowl.
3. 3. Peel the shallot and chop it roughly. Puree it together with the remaining arugula, olive oil, balsamic vinegar, and mustard to make a sauce. Finally, season the mixture with salt and pepper.
4. 4. Arrange the salad ingredients on plates and drizzle with the prepared sauce before serving.

Nutrition per serving

• kcal: 218
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 10 g