Bresaola salad and soncino
Instructions
Peel the soncino, wash and drain them well.
Place it in the individual plates composing a bed of leaves.
Wash the fennel, cut them in half and then into thin slices.
Place them out on the soncino.
Above place the slices of bresaola and distributed the celery cut into julienne.
In a bowl, prepare a sauce with a whisk the yolks, 3 tablespoons of balsamic vinegar, olive oil, salt and pepper.
Serve with the salad.
Each condirà according to taste.
Ingredients and dosing for 4 persons
- 150 g of bresaola
- 150 g of soncino salad
- 2 tender fennel
- 1 costa of celery
- 1 egg yolk
- 3 tablespoons of balsamic vinegar
- Olive oil
- Salt
- Pepper