There's no cooking required with this bresaola and celeriac remoulade recipe and it's the perfect Christmas starter. Leave 20 minutes aside to pickle the radishes.
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Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
262
Ingredients
2Tbsp.
caster sugar
2Tbsp.
red wine vinegar
150g
(5oz) radishes, thinly sliced
1
celeriac
2
pears
Juice 1 lemon
100ml
(3 ½ fl oz) mayonnaise
200ml
(7 fl oz (⅓ pint)) crème fraiche
1Tbsp.
wholegrain mustard
Small handful fresh tarragon, chopped
24
slices bresaola
Rocket, to serve
Directions
Step 1
In a small bowl, mix the sugar, vinegar and ½tsp sea salt; add radishes and leave to pickle for 20min.
Step 2
Peel the celeriac, then slice into thin matchsticks – use a mandolin or julienne peeler if you have one. Slice the pears into thin matchsticks, and put both into a large bowl with the lemon juice; toss to coat. Mix the mayonnaise, crème fraîche, mustard and tarragon together before combining with the celeriac mixture; season to taste.
Step 3
Serve a spoonful with 3 slices of bresaola per person, a few radishes, a sprinkle of black pepper and rocket, if you like.
GET AHEAD Make remoulade up to 3hr ahead, cover and chill.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
