Did you know that Bresaola della Valtellina is the best bresaola you can find ? The Valtellina valley combines the best conditions to produce the tastiest bresaola. For this reason, Bresaola della Valtellina carries the prestigious European label IGP.
- 3 chioggia or golden beets
- 250g French lentils du Puy, rinsed
- 500g bitter greens (kale, dandelion greens, endives, rucola)
- 16 slices of Bresaola della Valtellina
- 1 granny Smith apple, cored and finely diced (1/4-inch dice)
- 1 shallot, finely minced
- 2 tbsp balsamic vinegar
- 6 tbsp arbequina extra virgin olive oil
- black pepper
1. Preheat oven to 400F or 200 C. Wrap the beets in aluminum foil (individually) and bake for 40 minutes or until you can easily insert the tip of a knife all the way through. Let them cool in the foil for a few minutes. Then peel and set aside.
2. Place the lentils in a saucepan and cover them with cold water (6cm over the top of the lentils). Cover the saucepan and heat over medium/high heat. Bring the water to a boil and reduce heat to medium low and simmer for 15 to 20 minutes until lentils are tender but not mushy. We expect them to be al dente. Drain and rinse in cold water.
3. Prepare the vinaigrette. In a medium bowl, whisk together the finely diced apple, shallot, mustard, balsamic vinegar, olive oil, salt and pepper.
4. Assemble the salad. Arrange the bitter greens, topped with sliced beets, lentils, bresaola, and drizzle with vinaigrette depending on your taste.