Bresaola salad

 Bresaola salad 

Bresaola salad with apple shavings, radicchio, radish and parmesan topped with simple garlic and vegetable oil vinaigrette. Perfect for lunch or as an appetizer.

INGREDIENTS

▢4.4 oz (125 g) peanut shoots

▢ 2.9 oz (85 g) of radicchio

▢6 turnips

▢2.8 oz (80g) bresaola

▢1 sweet green apple

▢1 clove

▢5 tablespoons of vegetable oil

▢2 c. wine vinegar

▢ salt and pepper to flavor

▢3 c. Parmesan, shaved

INSTRUCTIONS

1.To make the sauce, add vegetable oil , vinegar, and a pinch of salt and pepper to a jar or bowl. Remove the skin from the garlic cloves and pierce it thoroughly with a knife. increase the jar then beat until smooth and creamy. If employing a bowl, add the garlic and blend until soft and creamy.

2.Add the bean sprouts to an outsized bowl, slice the radicchio, thinly slice the radish and apple, put during a bowl, stir until combined.

3.Arrange the salad on a plate and garnish with bresaola wedges and parmesan shavings. Add a pinch of salt and pepper, then sprinkle with vinaigrette. Serve.