serves 4
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
Salse Verde
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.
Stir in the chopped capers
Bottle in a sealable jar, refrigerate, and use to serve with meats, eggs or as an accompaniment on the antipasto table
Bresaola
Cut a few thin slices of lemon and remove the pulp and pith
Twist the rind
Put the rocket on a platter or board and arrange the bresaola slices over the rocket
Spoon on the salsa verde
Dribble some olive oil and squeeze on some lemon juice
Using your fingers, sprinkle over some Maldon salt flakes
Finely slice some of the basil leaves
Garnish the platter with the lemon twists, chopped walnuts and the basil leaves. Serve with freshly made focaccia
Buy the best bresaola you can find at a deli. When sliced it should have a dark pinkish tone with a thin rind
