Ricette light: insalata di bresaola, cicorino, menta e anguria

bresaola

L’estate, si sa, è il periodo per eccellenza delle cene fredde con gli amici e degli aperitivi tra colleghi; in queste situazioni a farla da padroni sono gli antipasti, che però, spesso, sono degli autentici attentati alla linea.

Noi ve ne proponiamo uno semplice da realizzare, gustoso, molto fresco, a base di alimenti decisamente estivi e con un apporto di sole 145 calorie per porzione: insalata di bresaola, cicorino, menta e anguria.

Ingredienti per 4 persone

100 grammi di bresaola, 200 grammi di cicorino, 300 grammi di anguria, 3 cucchiai di olio extravergine d’oliva, un limone, 20 grammi di erba cipollina, 2 fette di pane toscano secco, un cucchiaio di aceto bianco, foglie di menta fresca, sale e pepe.

Preparazione

Mettete a bagno il pane secco in acqua e aceto, e intanto lavate il cicorino sciacquando le foglie con abbondante acqua, asciugate, ricomponete il mazzetto e su di un tagliere affettatelo sottilmente.

 

Tagliate a dadini l’anguria dopo aver eliminato tutti i semi, tritate l’ erba cipollina e spremete il limone; in una ciotola emulsionate l’olio extravergine d’oliva con il succo di limone filtrato e l’erba cipollina.

 

Tagliate a striscioline la bresaola e mescolatela in un’insalatiera con il cicorino e l’anguria; a questo punto togliete il pane dall’acqua, strizzatelo bene e sbriciolatelo.

 

Condite l’insalata con la vinaigrette, regolate sale e pepe e mescolate; alla fine aggiungete il pane sbriciolato e qualche fogliolina di menta fresca.

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