Preparation:

Wash the parsley well and then cut it into small pieces (if using arugula, leave it whole). Pour 4-5 tablespoons of extra virgin olive oil into a jar and the same amount of balsamic vinegar. Squeeze the juice of half a lemon into the jar, put the lid on and shake it very well. Place the parsley in a bowl and add the dressing, mixing it with your hands. Take a flat, round plate (or cutting board) and start arranging the bresaola in a circle on the outside of the plate. Sprinkle some of the parsley mixture on top, leaving the lettuce in the center. Grate a few flakes of Parmigiano Reggiano on top, making them uneven as the crumbs fall onto the salad as well.