Bresaola and avocado

Which Soho trat first served this antipasta now eludes me, the memory lost in the mists of time known more commonly as ‘the 1970s’. I distinctly remember it seeming rather daring at the time, but then avocados were very much on the cutting edge of food in the early part of that decade. However daring it was, or wasn’t, the combination works in a way that Parma ham and avocado would not. Bresaola is air-cured beef from the Alpine regions of Italy. It is always expensive and used to be rather