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- Bresaola with Lamb's Lettuce
- (Insalata di Bresaola e Songino)
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Ingredients:
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- 5 oz (150 grams) bresaola, thinly sliced
- 5 oz (150 grams) lamb's lettuce
2 round fennel bulbs, trimmed, halved and thinly sliced
1 celery stalk, cut into thin batons
1 egg yolk
3 tablespoons balsamic vinegar
3 and 1/2 fl oz (100 ml) extra virgin olive oil
Salt and pepper
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- Directions:
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- Arrange a bed of lettuce leaves on each of four plates and top with a fan of fennel.
Place the bresaola on top and sprinkle with the celery batons.
Whisk together the egg yolk, vinegar and olive oil in a bowl and season with salt and pepper.
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- Pour into a sauce boat.
Serve the salad with the sauce. Serves 4.
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