Jersey Royals and bresaola with horseradish mayo

Name: Jersey Royals and bresaola with horseradish mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Jersey Royals, halved widthways; 4 tbsp mayonnaise; 1 tbsp nonparielle capers, chopped; 20 g 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); 110 g Watercress, Rocket & Spinach Salad; 10 slice/s bresaola, halved

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.

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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

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.
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

Rating details

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