Celery, anchovy, black olive and bresaola antipasto

Name: Celery, anchovy, black olive and bresaola antipasto
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 1 seeded baguette, thinly sliced; 1/4 cup (60ml) extra virgin olive oil; 1 tbs white balsamic vinegar; 200g thinly sliced bresaola; 50g parmesan, thinly shaved using a vegetable peeler; 1 bunch celery, outer stalks removed, heart thinly sliced, pale inner stalks with leaves reserved; 12 anchovy fillets in oil, drained; 1/2 cup (90g) Ligurian olives; Baby parsley leaves, to serve

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Celery, anchovy, black olive and bresaola antipasto

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by delicious. team

delicious. team

Mar 01, 2017

Celery is always thought of as a vegetable to be used in stock or as the base of a stew and not so much an ingredient in its own right. Here, we make it the star of the show, along with just a few supporting acts in bresaola, anchovies and olives. Strip away the outer few stalks and keep them for stock, or use them in the grilled mussels dish (also online), says chef and recipe author David Lovett.

1 seeded baguette, thinly sliced
1/4 cup (60ml) extra virgin olive oil
1 tbs white balsamic vinegar
200g thinly sliced bresaola
50g parmesan, thinly shaved using a vegetable peeler
1 bunch celery, outer stalks removed, heart thinly sliced, pale inner stalks with leaves reserved
12 anchovy fillets in oil, drained
1/2 cup (90g) Ligurian olives
Baby parsley leaves, to serve

Method

1.

Heat a barbecue or chargrill pan to high heat. Brush bread with 2 tbs oil and grill for 3-4 minutes, turning halfway, or until charred and toasted. Set aside.
2.

To make the dressing, combine vinegar and remaining 1 tbs oil in a bowl.
3.

Arrange bresaola on a platter. Top with parmesan, celery heart, celery stalks, anchovies and olives.
4.

Drizzle with dressing, scatter with baby parsley and serve with toast.