Bresaola Carpaccio

Air-cured, sliced beef topped with peppery arugula, crisp watermelon radish, and a white balsamic vinaigrette. Serves 4-6 as an appetizer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Radish: Use a mandoline or an incredibly sharp knife to slice the watermelon radish as thin as possible. For extra crispness, submerge the slices in an ice water bath for 2–3 minutes, then pat them completely dry.

Step 2

Layer the Base: Arrange the bresaola slices across a large serving platter, overlapping them slightly to cover the surface.

Step 3

Interlace the Radishes: Intersperse the vibrant pink watermelon radish slices over and between the meat, creating a striking visual contrast.

Step 4

Top with Greens & Texture: Scatter the fresh arugula right across the center. Sprinkle the capers and shave the Parmigiano-Reggiano generously over the entire dish.

Step 5

Dress and Serve: Drizzle white balsamic reduction evenly over the platter. Finish with a touch of flaky sea salt and cracked black pepper. Serve immediately.