Jersey Royals and bresaola salad with horseradish mayo

Jersey Royals and bresaola salad with horseradish mayo

Sweet Jersey Royals combine so well with salty bresaola in this hearty salad by Melissa Thompson. Horseradish is a classic pairing for beef and cuts through the richness of the dressing nicely, too. 

5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 500g Jersey Royals, halved widthways
  • 4 tbsp mayonnaise
  • 1 tbsp nonparielle capers, chopped
  • ¼ x 20g pack chives, finely chopped
  • 2 tbsp creamed horseradish
  • 1 tsp extra virgin olive oil, plus extra to serve
  • 1 tsp vinegar (cider, sherry or white wine)
  • 110g Watercress, Rocket & Spinach Salad
  • 10 slice/s bresaola, halved

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,420kJ/ 342kcals

Fat

24g

Saturated Fat

2.4g

Carbohydrates

19g

Sugars

3g

Fibre

3.1g

Protein

9.8g

Salt

1.3g

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