Bresaola and cabbage salad with pangrattato

Name: Bresaola and cabbage salad with pangrattato
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/3 cup (50g) currants; 1/2 cup (125ml) verjuice*; 1 cup (250ml) sunflower oil; 2 slices sourdough, crust removed, torn into 1cm pieces; 1/4 (400g) savoy cabbage, shredded (a mandoline is ideal); 1 eschalot, finely chopped; 2/3 cup (50g) finely grated parmesan; 2 tbs finely chopped flat-leaf parsley; 1/3 cup (80ml) extra virgin olive oil; 1 tbs lemon juice; 16 thin slices Moondarra bresaola*; Vincotto*, to drizzle

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bresaola & cabbage salad with pangrattato

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by delicious. team

delicious. team

Oct 03, 2015

Bresaola provides the backbone for this hearty cabbage and sourdough salad by Alex Herbert.

1/3 cup (50g) currants
1/2 cup (125ml) verjuice*
1 cup (250ml) sunflower oil
2 slices sourdough, crust removed, torn into 1cm pieces
1/4 (400g) savoy cabbage, shredded (a mandoline is ideal)
1 eschalot, finely chopped
2/3 cup (50g) finely grated parmesan
2 tbs finely chopped flat-leaf parsley
1/3 cup (80ml) extra virgin olive oil
1 tbs lemon juice
16 thin slices Moondarra bresaola*
Vincotto*, to drizzle

Method

1.

Soak currants in verjuice for 1 hour.
2.

Heat the sunflower oil in a small saucepan over medium-high heat. When hot, add bread and fry for 30-40 seconds until golden. Remove using a slotted spoon, drain on paper towel and cool. Place in a small food processor and whiz until fine crumbs to make pangrattato.
3.

Drain currants, reserving the verjuice, then combine in a bowl with the cabbage, eschalot, parmesan and parsley, and toss to combine. Dress with the olive oil, lemon juice and 2 tsp reserved verjuice (or more to taste). Season with salt and pepper.
4.

To serve, toss the pangrattato with the cabbage, then divide among 4 plates. Top with the bresaola and drizzle with vincotto.