Jersey Royals and bresaola salad with horseradish mayo
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick lunches when I want something that feels special without spending hours in the kitchen. Jersey Royals are at their absolute best simply boiled and dressed while still warm, and paired with paper thin bresaola and a zingy horseradish mayo, they create something restaurant worthy in just 25 minutes. The watercress and peppery rocket add brilliant greens that are packed with vitamins and minerals, while the creamed horseradish gives you that wonderful sharp kick without any fuss. It's the kind of salad that looks impressive but honestly requires minimal effort and won't break the bank either.
Ella x
Ingredients
- 500 gramsjersey royals(Jersey Royals, halved widthways)
- 4 tbspmayonnaise
- 1 tbspnonpareille capers(nonparielle capers, chopped)
- 20 gramschives(pack chives, finely chopped)
- 2 tbspcreamed horseradish
- 1 tspextra virgin olive oil(extra virgin olive oil, plus extra to serve)
- 1 tspcider vinegar(vinegar (cider, sherry or white wine))
- 110 gramswatercress, spinach & rocket salad(Watercress, Rocket & Spinach Salad )
- 10 slice/sbresaola della valtellini pgi(bresaola, halved)
Detail level
Instructions
- 1
Boil the potatoes in a pan of salted water until tender (about 15 minutes), then drain. In a large bowl, mix the mayonnaise with the capers, ½ the chives and the creamed horseradish; season. Add the potatoes and mix well.
- 2
Make a dressing by whisking together the olive oil and vinegar, then season and use to dress the salad leaves. Arrange the salad leaves, bresaola and potatoes on 4 plates. Drizzle over the extra olive oil and scatter over the remaining chives.
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