Bresaola and radicchio

Bresaola and radicchio

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

Bresaola is air-dried cured beef that is lean and good for you. If you get the chance to visit the Collingwood Farmers’ Market in Melbourne, look out for Warialda Belted Galloways’ bresaola – hands down one of the best I’ve ever tasted. A little goes a long way and you only need about 60–70 g of thinly sliced bresaola per person to make a delicious salad.

Ingredients

Quantity Ingredient
240-250g bresaola, very thinly sliced
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 head radicchio
1 tablespoon lemon juice
1 tablespoon aged balsamic vinegar
1 teaspoon finely chopped rosemary
sea salt flakes
freshly ground black pepper
80g parmesan, finely shaved

Method

  1. Arrange the sliced bresaola on a board, laying it out so that it is not completely flat, but has some depth and texture. Drizzle with a little oil.
  2. Using a Japanese mandoline slicer or a peeler, very finely shave the radicchio into a bowl and season with the lemon juice, balsamic, 2 tablespoons of oil, rosemary and salt and freshly ground black pepper. Toss together and scatter over the bresaola.
  3. Scatter the parmesan over the top of the salad. The nutty saltiness of the cheese will balance the bitterness of the radicchio and the sharpness of the dressing.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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