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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.

By Rodney Dunn
  • Serves 4
  • 5 mins preparation
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.

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.

Notes

Note Bresaola is a lightly salted air-dried beef available from Italian delicatessens.
Drink Suggestion: Flowery pinot grigio. Drink suggestion by Max Allen

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  • Author: Rodney Dunn