Australian
10 Minute Kitchen
Ingredients
300g bresaola
200g rocket
Mustard Vinaigrette: 1 egg yolk
Mustard Vinaigrette: 1 tsp seeded or whole grain mustard
Mustard Vinaigrette: 50ml verjuice
Mustard Vinaigrette: 100ml olive oil
Balsamic Vinaigrette: 30ml balsamic vinegar
Balsamic Vinaigrette: 70ml olive oil
Balsamic Vinaigrette: Salt & pepper
Balsamic Vinaigrette: White sugar
100g Parmesan
A few pickled onions (red, white)
Variety of herbs (chervil, chives or parsley)
Method
Mustard Vinaigrette: Whisk the egg yolk, then add mustard, verjuice and olive oil and whisk until creamy. Taste and add more olive oil if too sour. Season with salt & pepper. Add any chopped herbs you have.
Balsamic Vinaigrette: In a small bowl, whisk olive oil into balsamic vinegar (it will split — that's ok). Season with a pinch of salt, pepper and sugar. Can be stored in a bottle in the fridge.
Place bresaola on the plate in any design you like.
Dress rocket with pickled onions and place some directly onto the bresaola.
Grate parmesan over rocket.
Sprinkle chopped herbs over rocket.
Dress leaves with balsamic vinaigrette, tossing through lightly.
Place a small pile of the rocket salad in the middle of the bresaola, then drizzle mustard vinaigrette around the side over the bresaola.
Finish with some more grated parmesan.
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