FEATURE RECIPE
Shaved celery heart, anchovy and bresaola salad with mustard dressing

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.

Serves 4

Cooking Time Prep time 5 mins



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


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.

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Vanessa Austin DRINK SUGGESTION Max Allen


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