It was Thanksgiving, and I gave you pulled pork. I’m sorry. I just wasn’t very organized this year. I didn’t trial-run anything for the Thanksgiving feast at Jim’s parents—I hadn’t even decided to attend until two days before. But I do have something for you. It’s not turkey… or mashed potatoes… or pumpkin pie. But it is delicious and was an interesting little addition to our Thanksgiving: Watercress salads wrapped in lavender-and-fennel pollen chèvre and grass-fed bresaola.
Now, I wouldn’t normally post something that required such specific ingredients. But this just happens to be that good. Worth spending the time searching for grass-fed bresaola. Worth finding lavender-and-fennel pollen chèvre (it shouldn’t be that hard). And they are definitely worth the time spent to roll them up individually.
The grass-fed bresaola has earthy, grassy tones that I wouldn’t necessarily want in my air-dried meat—except that it goes so fabulously well with the flowery lavender and talcy and yellowed fennel-pollen. Add to that sharp watercress (with their juicy, crunchy stems attached) and good, (at least 6 year-) aged balsamic and, really, how could I not post that combination?
It was really perfect for Thanksgiving—a meaty, earthy start to a warm and cozy turkey dinner—and would fancy-up a roast chicken dinner party anyday. So… now you know what to do with that grass-fed bresaola and all that lavender-and-fennel pollen goat cheese lying around…
Watercress salad wrapped in chèvre and bresaola, with lavender and fennel-pollen
- 1 1/2 tablespoon good balsamic vinegar
- 1 tablespoon fresh lemon juice, more to taste
- 1 tablespoon good olive oil or other oil
- kosher salt, pepper
- 1 large bunch watercress, trimmed with most of stems left on
- 20-25 slices bresaola
- 4 oz. lavender-and-fennel pollen chèvre, room temperature
In a medium bowl, mix balsamic, lemon juice, and oil until combined. Add salt and pepper to taste. Add watercress and dress so all the leaves are wet. Let sit for 20 minutes to 1 hour.
Working one at a time, spread goat cheese carefully onto a slice of bresaola, taking care to apply enough pressure with your butter knife flat against the meat so that it spread thinly but doesn’t rip through. Leave both ends of the bresaola slices without cheese on them. Add a small handful of watercress onto the goat cheese and begin wrapping the bresaola by rolling from one side to the other—like rolling a cigarette. Once rolled, press the edge down to seal the roll. Begin again and roll until you are out of slices or of energy. You can add a bit of salt and pepper on top if you like. Serve room temperature.