Wagyu and rocket bresaola salad
A delightful starter
Serves
4 as an entree - 4
Prep Time
15 mins
Cook Time
0 mins
This refreshing bresaola salad fuses together everything you love about an antipasto dish! Antipasto means, literally, before the meal and this dish is the perfect entree! Mixing together lean cold New Zealand wagyu bresaola with fresh rocket, apple cider vinegar, sweet honeycomb, and parmesan flakes will leave you falling in love with this light, easy and mouthwatering creation.
This refreshing bresaola salad fuses together everything you love about an antipasto dish! Antipasto means, literally, before the meal and this dish is the perfect entree! Mixing together lean cold New Zealand wagyu bresaola with fresh rocket, apple cider vinegar, sweet honeycomb, and parmesan flakes will leave you falling in love with this light, easy and mouthwatering creation.
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ShareIngredients
1 Tbsp apple cider vinegar
1 Tbsp whole grain mustard
4 Tbsp extra virgin olive oil
rocket
Wagyu Bresaolai
Parmesan cheese
1 Tbsp fresh honeycomb
1 tsp sea salt
season to taste1 tsp black pepper
season to taste
Method
To make the dressing, combine the vinegar and mustard in a bowl. Whisk together, then slowly add in the olive oil. Season to taste.
In a second bowl, drizzle rocket with the dressing according to preference.
There is likely to be extra, so dress according to your preference.
Lay the Wagyu bresaola onto a plate or wooden platter, then top with the dressed rocket.
Use a vegetable peeler to make curls of parmesan letting them land as they will over the rocket and wagyu.
Finally, drop bits of fresh honeycomb around the plate and serve.
Encourage guests to use their hands to roll the bresaola up and enjoy all of the flavours together.
