Sbrinz AOP bresaola salad with raspberries

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20 min.
Cook/bake time 20 min.


Serves 4

  • 80 g Sbrinz
  • 80 g bresaola or Bündnerfleisch (air-dried beef)
  • 160 g mixed salad, prepared and washed
  • 60 g raspberries
  • 20 g chopped hazelnuts
  • 2 brioche slices
  • 1 tsp raspberry jelly
  • Extra virgin olive oil
  • Apple vinegar
  • Black pepper


  1. Mix three tbsp oil together with one tbsp vinegar, freshly ground pepper and raspberry jelly. Carefully wash raspberries and cut Sbrinz into large shavings.
  2. Lightly roast chopped hazelnuts in a non-stick pan.
  3. Cut bread into small cubes. Fry in pan with a bit of oil until golden brown. Immediately place on paper towels to drain.
  4. Mix lettuce, raspberries and Bündnerfleisch, then pour on sauce. Add Sbrinz, hazelnuts and warm bread cubes and serve immediately.

Cheese in this recipe