Insalata di Bresaola, Finocchio, Cetriolo e Mirtilli
Bresaola, Fennel, Cucumber and Blueberry Salad
This tasty and delicious appetizer would be a great way to begin many a wonderful meal.
found the combination of flavors to be refreshing and light and perfect
for a Spring or Summer menu- the combination of fruit, vegetables and
the paper-thin cured beef was just plain yummy!
What makes it so nice is indeed the thinness of the slices- and
that is the only difficulty involved in this- meaning it is not
difficult to make at all!
the only thing that needs to be prepared here is a little seasoned
salt, which I will quickly describe again for those of you not yet
familiar with the way I make it. You can use any number of combinations
of ingredients, but today, I used coarse sea salt together with lemon
zest, basil, chili, lavender, Sichuan pepper and a little rosemary. I
also added maybe a 3rd of the amount of sugar as I had salt in the mix. I
ground it all together with a mortar and pestle, until the herbs and
spices and the zest had infused their flavors into the salt... and this
was to be my seasoning for the salad.
I sliced all of the ingredients as thinly as I could- the
bresaola is always sliced paper thin and arranged them decoratively on
my plate. I sprinkled everything lightly with the flavored salt and then
added a few blueberries and a little delicate paper-thin shaved salted
ricotta. I added a few of the fennel greens and a tender celery leaf as a
garnish - the dressing was a simple, good olive oil and a light squeeze
of lemon juice... and that was it! All of the other flavors are in that
wonderful salt- so enjoy!