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.

Serves 4

Prep

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