RomanItalian
Cold Rice Salad with Bresaola and Arugula
by Cucina con Ruben · 548K subscribers on YouTube
A stunning cold rice salad perfect for the beach or home, featuring bresaola, arugula, and a homemade mayonnaise. Chef Ruben shows how to make it with two textures of bresaola—some julienned and some crispy—for an unforgettable summer dish.
- Difficulty
- easy
Ingredients
10 items- Parboiled RiceParboiled rice is best for cold salads; use as needed.
- BresaolaDivided into two portions: one julienned for mixing, one fried for topping.
- ArugulaArugula, roughly chopped.
- 22 mlSeed OilFor the mayonnaise.
- 1 pcsEggOnly the egg white is used for the mayonnaise.
- Lemon JuiceUsed in the dressing and in the mayonnaise.
- Lemon ZestGrated lemon zest for the dressing.
- Olive OilExtra virgin olive oil for dressing the rice.
- SaltFor the cooking water and to taste.
- PepperFor the mayonnaise.
Method
- Cook the parboiled rice in salted water until al dente. Rinse with cold water and drain well.
- While the rice cooks, divide the bresaola into two portions. Cut one portion into thin julienne strips and set aside. Cut the other portion into smaller pieces.
- Heat a little oil in a pan and fry the second portion of bresaola until crispy. Remove and set aside.
- Roughly chop the arugula.
- Make the mayonnaise: in a bowl, combine the egg white, 22 ml of seed oil, lemon juice, salt, and pepper. Emulsify until creamy.
- In a large bowl, dress the cooked rice with olive oil, lemon juice, lemon zest, and salt. Mix well.
- Add the julienned bresaola and chopped arugula to the rice. Mix.
- Add mayonnaise to taste and mix again.
- Serve the rice salad topped with the crispy bresaola.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
