Carpaccio Salad

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Thinly sliced cured beef dressed simply with olive oil and Parmesan is one of life’s great pleasures. You can buy it in good Italian delis and now, you can even buy it from Irish producers.

Serves 6 (doubles or halves easily)


1 bag of rocket leaves, washed and gently dried
30 slices bresaola
1 tablespoon of good olive oil
Salt and freshly ground black pepper
1 lemon
100g Parmesan, shaved off the block
12 green olives


1. Just before serving place the rocket on a platter or large plate. Lay out the bresaola on top of the rocket folding it delicately. Sprinkle olive oil over the meat and season with salt and black pepper. Squeeze some lemon juice over the bresaola. Add the shavings of Parmesan and green olives and serve.

To make this even posher simmer balsamic vinegar in a non-stick pan until it thickens to a syrup. Put it in a squeezy bottle and squeeze a drizzle around the serving plate.

This recipe has been triple-tested in the gréatfood test kitchen.

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