serves 4

01 Ingredients

  • Thinly sliced Italian bresaola (75g p/p)

  • Fresh Rocket  

  • 1 Lemon

  • Olive oil

  • Roughly chopped walnuts

  • Fresh basil leaves for garnish

  • Salt 

  • Ground black pepper

Salse Verde:

  • Bunch fresh Italian parsley

  • Bunch fresh basil

  • Bunch mint de-stemmed 

  • 3 garlic cloves

  • 1 small fresh chilli 

  •  Olive oil

  • 1 tbs chopped capers 

  • One slice bread with crust removed soaked in white wine vinegar (optional)

  • Maldon salt 

02 Preparation

Salse Verde

  1. With the exception of the capers and olive oil, blend all the ingredients for the salse verde, including the bread if using, adding olive oil in a slow stream to create a densish, rough sauce. 

  2. Stir in the chopped capers 

  3. Bottle in a sealable jar, refrigerate, and use to serve with meats, eggs or as an accompaniment on the antipasto table


  1. Cut a few thin slices of lemon and remove the pulp and pith

  2. Twist the rind 

  3. Put the rocket on a platter or board and arrange the bresaola slices over the rocket

  4. Spoon on the salsa verde 

  5. Dribble some olive oil and squeeze on some lemon juice

  6. Using your fingers, sprinkle over some Maldon salt flakes

  7. Finely slice some of the basil leaves 

03 Plating

Garnish the platter with the lemon twists, chopped walnuts and the basil leaves. Serve with freshly made focaccia 

Cook’s Notes

Buy the best bresaola you can find at a deli. When sliced it should have a dark pinkish tone with a thin rind