‘Carne Salada’ Salad
A Person, A Place and A Grape
Carne Salada Salad
Ingredients : 2 People
Preparation Time : 3 mins
- 200g Carne Salada, Beef Carpaccio or Bresaola
- 100g Mixed Green Salad
- 50g Parmeggiano Reggiano 24 months
- 'A very light drizzle of Cold Pressed Extra Virgin Olive Oil
How & With What
Open a bottle of Garganuda Valpolicella and put it in the fridge an hour before serving
- Cover a plate in 100g of meat
- Place half the salad on top of the meat
- Arrange the small pieces of Parmesan
- Drizzle 5ml of oil over the salad leaves
About Carne Salada
Carne Salada, meaning salty meat, hails from the towns around the north of Lake Garda.
It is raw beef left to be cured under a mixture of salt and herbs for between 20 and 40 days. It can sliced paper thin and eaten 'raw' or cut thicker and grilled first. Try this super easy salad if you can find some.
