Tags
Apple, Bresola, Cape Town, Chefs & Cooks, Christmas, Cifton Kitchen, fennel, food and drink, Food Blogs, Food Writing, grapeseed oil, Olive oil, recipe, Starters
A tasty and visually pleasing starter to brighten the Christmas table and very easy to prepare. For vegetarians you could exchange the Bresaola for a sprinkle of pomegranate seeds and capers 
Insalata Bresaola
Serves 4
Ingredients
2 fennel bulbs; rinsed and trimmed
1 granny smith apple, washed and dried, keep skin on.
100g thinly sliced Bresaola
Juice of 1 lemon
2 tablespoons water
100g natural yoghurt
4 tablespoons Grapeseed or olive oil
a gentle splash of Pernod anise or Ricard Pastis (optional)
Salt and pepper
Dill or fennel fronds to garnish
Method
In bowl, mix the lemon juice with 2 tablespoons water set aside.
Cut the fennel into thin slices. Cut the apple into thin slices, then briefly dip the apple slices in the lemon juice water to keep the pulp from darkening. Toss the apple and fennel together, season to taste with salt and pepper and place a portion on each plate. Arrange the Bresaola slices in the middle and drizzle with the dressing.
Dressing
In a bowl mix the yoghurt with oil, Pernod, salt and pepper. Set aside
Garnish
With dill or fennel fronds.
Note
Bresaola is dried salted beef available from delicatessens.
Pernod Anise and Ricard Pastis, are both anise-flavoured liqueurs and are often referred to simply as Pernod or Ricard.
