Salty components marry well with soft and peppery greens in this starter salad.
Sovrano cheese is similar to Parmigiano-Reggiano, but not quite as nutty. It is available at Balducci's in Old Town Alexandria.
Servings: 6 - 8
- 2 heads (about 12 ounces total) butter lettuce, washed, dried and torn into bite-size pieces
- 1 bunch baby arugula, washed and dried
- 1/2 small (about 2 ounces) fennel bulb, cut into thin slices (1/2 to 3/4 cup)
- 1 cup canned artichoke hearts, drained and cut into quarters
- 2 ounces (6 thin slices) bresaola (air-cured beef), cut into thin strips
- 1/3 cup sliced skin-on or skinless raw almonds
- 1 1/2 ounces shaved or shredded Sovrano cheese, plus more for garnish
- 2 to 4 tablespoons extra-virgin olive oil
- Juice of 1 lemon (2 tablespoons)
- Sea or kosher salt
- Freshly ground black pepper
Combine the lettuce, arugula, fennel, artichoke hearts, bresaola, almonds and the 1 1/2 ounces of Sovrano cheese in a large salad bowl; toss gently.
Drizzle enough oil over the salad (to taste) to thoroughly coat but not saturate the greens. Sprinkle the lemon juice over the salad, then season with salt and pepper to taste. Toss gently yet thoroughly.
Divide among individual plates and garnish with additional shavings of Sovrano.
From Maria Marchetti, sister of Alexandria cookbook author Domenica Marchetti.
Tested by Domenica Marchetti.
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