Sweet and sour salad with bresaola
Instructions
Wash the leeks, take away the beards and most coriacea, cut them in half and then divide them into 3 or 4 pieces; wash and dry the stalks and celery hearts, hold aside the leaflets.
Scrape the carrots, cut them into four parts and then into small pieces; private part earthy mushrooms, wash them and cut them into quarters.
Cook for 10 minutes all vegetables prepared in 3 tbsp water, vinegar, olive oil and a pinch of salt.
Drain the vegetables and let them cool in the refrigerator for 10 minutes.
Meanwhile, wash the lettuce hearts of Chioggia, dry them, cut them into quarters and then into thin slices, then mix with the celery leaves kept aside.
Combine in a bowl other than the cooked vegetables with those crude and stir.
Prepare a sauce with the chopped parsley, olive oil, lemon juice, ground pepper and salt.
Arrange the bresaola in corona, lay in the middle and sour salad, pour the sauce on meat and vegetables.
Ingredients and dosing for 4 persons
- 300 g of bresaola
- 3 leeks
- 2 carrots
- 1/2 celery
- 16 mushrooms
- 2 hearts of chioggia salad
- 3 tablespoons of red wine vinegar
- 1 tablespoon of olive oil extra virgin
- Salt
- Pepper
- For the sauce:
- 20 g of parsley
- 2 tablespoons of lemon juice
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper