METHOD

• Use some salt cured meat like Bresaola, which is from Beef, or you can use Prosciutto, ham or salami

• To make 1st vinaigrette - separate the egg, using one yolk for approx. 2-3 people

• Whisk and then add mustard, then add verjuice and and Olive Oil and whisk until creamy

• Taste and add more olive oil to balance if too sour

• Season with salt & pepper

• At this stage you can add any chopped herbs you have (chervil, chives or parsley are good)

• To make 2nd Vinaigrette - In a small bowl, whisk olive oil into balsamic vinegar. It will split, but that’s ok. You can store in a bottle in the fridge, and just shake and use when needed. 

• Season with pinch of salt, pepper and sugar.

  To plate

• 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.