Shaved celery heart, anchovy and bresaola salad with mustard dressing

AT A GLANCE

  • Serves 4 people

Salads are a great way to showcase salumi because they allow the flavours of the cold meat to come through in all their complexity.

  • 1 celery heart, top trimmed and outer leaves removed
  • 4 anchovy fillets, thinly sliced lengthways
  • 100 gm thinly sliced bresaola (see note)
  • To serve: finely grated parmesan
  •  
  • Mustard dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp red wine vinegar
  • 1 tsp brown sugar
01   Finely shave celery heart lengthways with a mandolin into a large bowl. Add anchovies and bresaola, season to taste, set aside.
02   For mustard dressing, whisk ingredients in a bowl and season to taste.
03   Divide salad among plates, drizzle with mustard dressing, scatter with parmesan and serve immediately.

Note Bresaola is a lightly salted air-dried beef available from Italian delicatessens.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FLOWERY PINOT GRIGIO. , suggested by MAX ALLEN

FEATURED IN

May 2009

May 2009

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