Bresaola with Lamb's Lettuce
(Insalata di Bresaola e Songino)
Ingredients:
5 oz (150 grams) lamb's lettuce
2 round fennel bulbs, trimmed, halved and thinly sliced
5 oz (150 grams) bresaola, 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
Directions:
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.
Whisk together the egg yolk, vinegar and olive oil in a bowl and season with salt and pepper, then pour into a sauce boat.
Serve the salad with the sauce. Serves 4.