Don Signature Crab - Singapore Food Guide

Bresaola and Arugula

A Singapore-style light antipasto of Italian bresaola, peppery arugula and Parmesan, dressed with lemon and extra-virgin olive oil — quick to assemble for kopi catch-ups or weekend entertaining.

Bresaola and Arugula

About this dish

Bresaola and arugula is a simple, elegant antipasto that travels well into Singapore life — from a breezy weekend picnic at East Coast Park to a breezy starter at a Tiong Bahru cafe-style dinner. The cured beef is paper-thin and silky, paired with peppery rocket (arugula) and nutty Parmesan for a bright, balanced plate that's moreish without being heavy.

In Singapore homes this works brilliantly as a light starter for potlucks, a sharing plate for a small gathering in an HDB living room, or as part of a grazing board for a birthday or reunion. It also fits into the CBD lunch crowd's love of no-fuss, flavour-forward plates: ready in minutes and easy to pack for an office potluck or weekend picnic by the Singapore River.

Flavour-wise expect salty, savoury bresaola cut through by citrusy lemon and high-quality extra-virgin olive oil; the arugula adds pepper and lift while Parmesan brings a crunchy, umami finish. Local twists include adding a drizzle of kecap manis-balsamic reduction for a sweeter note, or a scattering of sliced bird’s eye chilli for those who enjoy a Singapore-style chilli kick. Serve with crusty bread or mixed salad leaves for a light meal.

Ingredients

  • 150 g bresaola (thinly sliced)
  • 75 g arugula (rocket), washed and spun dry
  • 40 g Parmesan, shaved or use a fine vegetable peeler
  • 1 small lemon, zest and juice
  • 2 tbsp extra-virgin olive oil
  • 1 tsp aged balsamic vinegar or 1 tbsp balsamic glaze (optional)
  • 10 g capers, rinsed and drained (optional)
  • Freshly cracked black pepper, to taste
  • Sea salt, a light pinch (bresaola is already salty; adjust carefully)
  • 1 tbsp toasted pine nuts or flaked almonds (optional for crunch)
  • 50 g cherry tomatoes, halved (optional for colour)
  • Crusty bread or ciabatta, to serve (4 slices)

Step-by-Step Method

  1. Bring the bresaola out of the fridge 10 minutes before serving so it reaches room temperature — this opens up the aroma and flavour.
  2. Arrange the bresaola slices on a serving plate in a single overlapping layer or loose folds to show the marbling.
  3. Scatter the arugula over the bresaola, keeping some leaves on top for height and texture.
  4. Tuck Parmesan shavings across the plate; use a vegetable peeler to get nice wide shards.
  5. If using capers or cherry tomatoes, sprinkle them evenly now. For extra crunch, scatter toasted pine nuts or flaked almonds.
  6. Whisk lemon zest, lemon juice and extra-virgin olive oil in a small bowl; season with a light pinch of sea salt and a few generous cracks of black pepper. Taste and adjust — bresaola brings salt so be conservative.
  7. Drizzle the dressing over the assembled plate. If you like a sweeter note, finish with a very light drizzle of aged balsamic vinegar or balsamic glaze.
  8. Serve immediately with slices of crusty bread or as part of a larger grazing board. Leftovers keep for a day in the fridge but best eaten the same day.

Tips & Serving Ideas

  • Buy pre-sliced bresaola from Cold Storage, FairPrice Finest or specialty delis; if you can only get a whole piece, slice as thinly as possible with a sharp knife or ask your deli counter to slice it.
  • Let cured meats sit at room temperature for 10–15 minutes before serving to bring out aromatics — a common restaurant trick also used by local cafes.
  • Adjust acidity to taste: Singapore palates often like a touch sweeter — add a small drizzle of balsamic glaze or a teaspoon of kecap manis for a local twist.
  • For a chilli lift, finely slice 1 bird’s eye chilli and scatter on top — Singaporeans who like spice will appreciate the kick.
  • Swap arugula for mixed baby salad leaves if you prefer milder greens; both are readily available from supermarkets like Sheng Siong and NTUC.
  • Make ahead tip: assemble components but wait to dress the salad until just before serving so the leaves stay crisp — ideal for potlucks and picnic packs.

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