Bresaola and Wild Rocket with Goats’ Cheese Dressing

Name: Bresaola and Wild Rocket with Goats’ Cheese Dressing
Yield: Serves 8
Ingredients: 400 g finely sliced bresaola (you’ll need at least 2 slices per person and then some); 100 g soft goats’ cheese (Chevin); flaked sea salt and freshly ground black pepper to taste; flaked sea salt and freshly ground black pepper to taste; 1 tbsp water; 100 g soft goats’ cheese (Chevin); 4 tbsp white wine vinegar; juice of 1 lemon; ⅓ cup olive oil; 8 handfuls of wild rocket (about 100 g)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I am told that bresaola is the healthiest of cured meats because it is made of the leanest beef fillet. Adapted from a recipe by Giorgio Locatelli, this recipe presents as stylishly as a good Italian shoe. Fine ingredients, perfectly formed.

Ingredients

8 handfuls of wild rocket (about 100 g)
juice of 1 lemon

Main course
Gluten-free

Method

Begin with the dressing. Mash the goats’ cheese in a small bowl with a fork to a semi-smooth consistency. Slowly mix in the vinegar, olive oil and water. The mixture should come together but not be overly smooth – it needs to have a bit of a rustic feel.

Lightly toss the wild rocket with the lemon juice and the olive oil and season with salt and black pepper. Place a small bunch of the