Paprika-Rucola Salad with Bresaola

Ingredients

• 2 Paprika peppers
• 1 paprika pepper
• 500 g tomatoes
• 125 g bresaola (thinly sliced or Bündnerfleisch)
• 1 bunch arugula
• 1 Shallot
• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp Mustard
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim, halve, deseed, remove white membranes from the paprika peppers and cut into thin strips. Wash tomatoes, quarter them, and combine with the paprika strips in a bowl.

2. 2.

   Slice bresaola into narrow strips. Wash arugula, rinse, shake dry, and remove any tough stems if needed. Roughly chop the leaves. Add half of the chopped arugula to the other ingredients along with the bresaola.

3. 3.

   Peel the shallot, roughly chop it, and blend with the remaining arugula, olive oil, balsamic vinegar, and mustard. Season with salt and pepper.

4. 4.

   Arrange the salad components on a plate for serving and drizzle with the sauce.