Photo by Geoff Mottram

Ingredients:

  • 25 white asparagus stalks, cut into 2-inch pieces
  • 1 cup Champagne vinegar
  • 2 tablespoons freshly grated or high quality jarred horseradish 
  • Salt and pepper to taste 
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped oregano 
  • 1 tablespoon chopped Italian parsley
  • 1/4 cup plus 2 tablespoons olive oil 
  • 42 slices bresaola, sliced paper thin
  • 2 cup baby greens
  • 1/2 cup baby frisée
  • 1/2 cup shaved radishes
  • Sea salt for garnish
  • Marcona almonds for garnish (optional)

This recipe contains: Meat

RECIPE

Bresaola with Radishes, White Asparagus, and Baby Greens

Charles Phillips

1808 Grille, Nashville, TN

Bresaola is air-dried and salted beef with a darkened color that results from aging. For his Beard House dinner, Charles Phillips used purple ninja radishes, but you can substitute any other type.

Yield: 6 servings

Method:

Bring a large pot of water to a boil. Add the asparagus and Champagne vinegar. Cook until very tender, about 15 minutes. Prepare an ice bath while the asparagus cooks. When the asparagus is done, transfer to the ice bath. Drain the asparagus and purée in a food processor. Add the horseradish. Season to taste with salt and pepper. Reserve.

Bring a small pot of water to a boil. Prepare a second ice bath. Add the basil, oregano, and parsley to the water. Boil for 20 seconds, then transfer to the ice bath. Drain the herbs and squeeze out excess water. Combine the herbs and olive oil in a blender and blend on high. Transfer to a bowl or squeeze bottle and set aside. 

To serve, lay 7 slices of bresaola on each plate, overlapping the slices slightly. Spoon some asparagus purée on the bresaola slices. Toss the greens, frisée, and radishes with the herb oil. Top each serving of bresaola with some salad. Season with sea salt and Marcona almonds if desired.