Ideal as a light lunch to take to work or as a fast and light appetizer.
Cut the chicory into julienne strips and leave them in water to which you have added the lemon juice and ice: this will make the vegetables crunchy and remove a bit of bitterness.
Drain the chicory from the ice, dry it slightly and plate it.
Place a few teaspoons of lemon jam on the plate and lay the chicory seasoned with salt, pepper, extra virgin olive oil and a few drops of lemon.
Season the bresaola slices with oil and lemon drops and place them on the plate as you wish.
Finish with flakes of seasoned Roman pecorino cheese and a sprinkling of black pepper.