Bresaola with Celery Root and Mustard Dressing

1. 1

   Make the dressing first.

2. 2

   In a bowl, whisk together the mustard, vinegar, sugar, and both oils until combined.

3. 3

   Add the cream and whisk gently for 20 seconds just to incorporate-if you beat it too much it will thicken and separate.

4. 4

   Peel and slice the celery root, then cut it into thin strips-as thin as linguine.

5. 5

   Alternatively, you can shred it on a mandoline.

6. 6

   Gently mix the dressing with the celery root and parsley.

7. 7

   Lay the bresaola out on four serving plates.

8. 8

   Wind the celery root strips around a fork, as if you were eating spaghetti, and place them in the center of the bresaola.

9. 9

   Sprinkle each plate with olive oil and serve with a wedge of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.