4 large pink grapefruits
12 thin slices bresaola (or substitute prosciutto), julienned (for purchasing info see Page 102)
1/4 head green leaf lettuce, cleaned and chopped
1 bunch arugula, thoroughly cleaned and roughly chopped
juice of 1 lemon
1/4 cup extra-virgin olive oil
salt and freshly ground pepper

Slice the grapefruits in half. Scoop out the grapefruit flesh without removing any of the bitter white pith. Cut the grapefruit into sections, and transfer to a large serving bowl along with any juice that accumulates. Add the bresaola, lettuce and arugula. In a small bowl, whisk the lemon juice and olive oil until emulsified, season with salt and pepper, and add to the salad. Toss well, and fill each grapefruit cup with the salad. Serves 4

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