Bresaola salad

Rachel Allens salad is a unique twist on a classic beef carpaccio, here using cured beef and horseradish. Its perfect as a dinner party starter
By Rachel Allen
Bresaola salad
  • Rating:
  • Serves: 2
  • Prep Time: 20 minutes
  • Effort: easy


For the horseradish mayonnaise

  • 2 egg yolks
  • 1 1/2 tbsp white wine vinegar
  • 3 tbsp Dijon mustard
  • 1 tbsp caster sugar
  • 200 ml sunflower oil
  • 1 tsp chopped parsley
  • 1 tsp chopped tarragon
  • 2 tbsp finely grated horseradish

To serve

  • 12 very thin slices bresaola
  • 1/8 red onions, very finely sliced
  • 5-6 capers
  • a few parmesan shavings

Tips and Suggestions

This recipe will make 250ml of mayonnaise, which can be kept, covered in the fridge, for up to a week.


1. For the mayonnaise: whisk together the egg yolks, vinegar, mustard and sugar in a bowl until smooth. While continuing to whisk, slowly drizzle in the sunflower oil in a very thin, steady stream to incorporate. Once all of the oil has been added, stir in the chopped herbs, fresh horseradish and some salt, to taste.

2. To serve, arrange the bresaola on the plate with the red onions, scatter over the capers and parmesan and drizzle with a little horseradish mayonnaise.

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