Name: Baby spinach and bresaola salad with anchovy dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 1 egg yolk; 1 tablespoon lemon juice; 1 tablespoon white wine vinegar; 1/2 teaspoon dijon mustard; 3 anchovy fillets; 20 millilitre worcestershire sauce; 180 millilitre olive oil; 30 millilitre cream; 200 gram baby spinach leaves, washed and drained; 200 gram bresaola (cured dried beef); 120 gram shaved parmesan

Ingredients

Dressing

1 egg yolk

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon dijon mustard

3 anchovy fillets

20 millilitre worcestershire sauce

180 millilitre olive oil

30 millilitre cream

200 gram baby spinach leaves, washed and drained

200 gram bresaola (cured dried beef)

120 gram shaved parmesan

Method

1.For the dressing, put egg yolk, lemon juice, vinegar, mustard, anchovies and Worcestershire sauce in a blender and pulse until smooth. With the motor running, gradually add the oil until well incorporated, then add cream. Turn off blender and add 2 pinches black pepper. Transfer to a cup or bottle and refrigerate until needed.

2.Put spinach in a large bowl and add enough dressing to lightly coat. (Leftover dressing can be kept in the fridge to use another time.) Arrange bresaola on a serving platter, then top with spinach and parmesan. Serve.

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Ingredients

Method

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