Name: Shaved celery heart, anchovy and bresaola salad with mustard dressing
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 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

Shaved celery heart, anchovy and bresaola salad with mustard dressing

Australian Gourmet Traveller Italian recipe for shaved celery heart, anchovy and bresaola salad with mustard dressing.

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

Ingredients

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

Method

Main

1.Finely shave celery heart lengthways with a mandolin into a large bowl. Add anchovies and bresaola, season to taste, set aside.

2.For mustard dressing, whisk ingredients in a bowl and season to taste.

3.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.
Drink Suggestion: Flowery pinot grigio. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Vanessa Austin

Ingredients

Method

Main

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