Bresaola with Celery Root and Mustard Dressing Recipe

Bresaola with Celery Root and Mustard Dressing Recipe

  • 1 large head celery root
  • Large handful of chopped fresh flat-leaf parsley
  • 32 slices bresaola
  • 4 tsp olive oil
  • 4 lemon wedges
  • 2 Tbs Dijon mustard
  • 1 Tbs champagne vinegar
  • ½ Tbs sugar
  • 2 Tbs vegetable oil
  • ½ Tbs hazelnut oil
  • ½ cup light cream
  1. Make the dressing first. In a bowl, whisk together the mustard, vinegar, sugar, and both oils until combined. Add the cream and whisk gently for 20 seconds just to incorporate-if you beat it too much it will thicken and separate.
  2. Peel and slice the celery root, then cut it into thin strips-as thin as linguine. Alternatively, you can shred it on a mandoline. Gently mix the dressing with the celery root and parsley.
  3. Lay the bresaola out on four serving plates. Wind the celery root strips around a fork, as if you were eating spaghetti, and place them in the center of the bresaola. Sprinkle each plate with olive oil and serve with a wedge of lemon.
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