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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


  • 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
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At A Glance

  • Serves 4 people

Drink Suggestion

Flowery pinot grigio.

Featured in

May 2009

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