Bresaola and Arugula Salad


Cook the rice in a small pot of generously salted rapidly boiling water until tender yet firm to the bite. Drain and transfer to a large bowl. Stir in 1 tablespoon of the olive oil and the garlic and let cool completely.

In a small bowl, combine the remaining 3 tablespoons olive oil, the basil, lemon juice, lemon zest, and salt and whisk to blend. Season the lemon-basil drizzle with freshly ground black pepper.

Arrange the bresaola slices in a single layer on a platter or on each of 4 plates, dividing evenly. Add the arugula to the rice and add enough lemon-basil drizzle to coat lightly. Spoon the arugula mixture atop the bresaola and sprinkle with the Cave Aged Alpine shavings. Spoon remaining drizzle around the bresaola and serve.