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Bresaola Antipasto CD HD Italian 15mins Serves 4 Cold Beef Vegetables Salads Hors d'oeuvre Appetizer Starter Eggless Italy EuropeIngredients 50g/2oz Capers 1 tbsp Plain Flour 3 tbsp Olive Oil 8 Fresh Sprigs Parsley 1 teasp Lemon Juice 16 Slices Bresaola Continental Mixed Salad Leaves 25g/1oz Pecorino Cheese For the Dressing ½ Shallot, very finely chopped 1 teasp Cider Vinegar ½ teasp Dijon Mustard 2 teasp Honey 4 tbsp Olive Oil Salt and Pepper
Instructions 1. Soak the capers in cold water for 30 minutes. Drain and pat dry with kitchen paper, then dust with the flour.
2. Heat the oil in a small frying pan and fry the capers for 2-3 minutes until crisp and golden. Add the parsley leaves and fry for 30 seconds. Drain on kitchen paper, then toss with the lemon juice.
3. Whisk the dressing ingredients together in a bowl.
4. Arrange the bresaola on serving plates. Top with the salad leaves, caper mixture and pecorino shavings. Drizzle with the dressing and serve.
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