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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.

You'll need

  • 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

  • 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.


At A Glance

  • Serves 4 people
  • 5 min preparation
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At A Glance

  • Serves 4 people
  • 5 min preparation

Drink Suggestion

Flowery pinot grigio.

Featured in

May 2009

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