Bresaola With Sweet And Sour Salad

Preparation:

Preparation: Wash the leeks, remove the beards and the toughest part, cut them in half and then divide them into 3 or 4 pieces; wash and dry the stalks and the heart of celery, keep aside the leaves. Scrape the carrots, cut them into four parts and then into small pieces; remove the earthy part from the mushrooms, wash them and cut them into quarters. Cook all the prepared vegetables for 10 minutes in 3 tablespoons of water, the vinegar, the olive oil and a pinch of salt. Drain the vegetables and leave them to cool in the refrigerator for 10 minutes. In the meantime, wash the Chioggia salad hearts, dry them, cut them into quarters and then into thin slices, finally mix with the celery leaves kept aside. Combine the cooked vegetables with the raw ones in a separate bowl and mix. Prepare a sauce with the chopped parsley, oil, lemon juice, freshly ground pepper and salt. Arrange the bresaola in a crown, place the sweet and sour salad in the centre, pour the sauce over the bresaola and vegetables.