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
Makes 20-25
- 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.
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November 29, 2008 at 11:01 pm
I love the color in this recipe! I also like that the salad is inside.
November 29, 2008 at 11:05 pm
Did Robin tell you she dreamed this recipe? I am so lucky.
November 29, 2008 at 11:17 pm
Heh, I as wondering what “cherve” was until I got all the way down to the recipe. Typos aside, that looks and sounds amazing!
November 30, 2008 at 12:48 am
Haha, whoops… thanks Heather. :)
November 30, 2008 at 8:03 am
I really like this…light and interesting ingredients. Looks like something you’d find on the menu of a tres upscale restaurant.
November 30, 2008 at 9:21 am
That looks spectacular. But what really intrigues me is the lavender and fennel pollen chevre! I can’t get my brain around it and yet I want to taste it so badly! :)
November 30, 2008 at 1:09 pm
Oh I absolutely adore these! They look so pretty too and I love how everything is all wrapped up in a delicious little parcel. There is something about finger food too isn’t there? I could eat the whole plate I reckon. Gorgeous photos too.
November 30, 2008 at 5:25 pm
This looks delicious. I was also interested in the GK Chesterton ‘Grape Nuts’ quote off to the left. I’d no idea Grape Nuts was (were?) that old, but Wiki has them at 1897 and GK’s writing about them in 1905 (exported to England). So they are old. Really, really old. Older than the Ford or the airplane or some religions, in fact. I think you can like Grape Nuts AND caviar.
November 30, 2008 at 5:28 pm
… and, anyway, what is the principle that you eat Grape Nuts on?
November 30, 2008 at 5:45 pm
What a lovely appetizer!
November 30, 2008 at 6:02 pm
Jeremy: Ha! I had no idea that Grape Nuts were (was?) that old. I have to admit though, I was a little conflicted about posting that quote – I found a Grape Nuts recipe that Euell Gibbons (Stalking the Wild Asparagus) was said to love and I’m planning on making it soon. But I figured I would start off my website’s food quotes (I want to pin up a different one every few days) with a mention of caviar.
…maybe there is a principle in regular bowel function?
November 30, 2008 at 6:04 pm
Jamessal: And don’t you ever forget it.
November 30, 2008 at 10:29 pm
These look fantastic! Sounds like a perfect appetizer for any party.
December 1, 2008 at 9:18 am
Now there’s a canape that could rival smoked salmon…well, almost! lol
Great roll-ups!
December 1, 2008 at 2:36 pm
My wife has been craving bresaola since we went to Italy last year. It’s proven itself to be impossible to find in our area…*sigh*. I love this recipe, it’s so much better sounding than the deli-ham-cream-cheese-wrapped-pickle things we often get as appetizers in my family (though I love them). Killer idea putting the salad inside, uber yummy. :)
December 1, 2008 at 4:57 pm
Looks great, I can just imagine the combo! Makes me want to leave work and find some bresaola at Di Palo’s.
December 2, 2008 at 8:16 am
You dreamed this recipe, Robin? I wish that my dreams about food were this detailed and delicious!
December 2, 2008 at 4:49 pm
Blimey, talk about a recipe. How did this develop? It looks fabulous.
As a twisted stroke of fate, I am actually curing my own grass fed bresaola in my garage at the moment. I think I will have to try this recipe in 27days when it has fully cured!
December 2, 2008 at 5:21 pm
As always, gorgeous photos my dear!
This sounds very interesting. I’m sure his family was glad you came so you could bring this delicious treat!
December 3, 2008 at 8:45 pm
I made a similar roll with prosciutto and arugula, but this one sounds even better! My family is crazy about bresaola and fennel, so this would be the ideal appetizer when they visit in January! Thanks!
December 4, 2008 at 6:38 pm
Matt: Wow – that is impressive. I can’t wait to hear about the results of your curing – will you post about it?
December 6, 2008 at 1:59 pm
interesting addition of the fennel pollen. we love that and it’s SUPER powerful, but very tasty. i am really curious about trying this combo!
December 7, 2008 at 10:28 am
Jonathan: It is very powerful, but the pollen goes really well with grass-fed—bresaola or any kind of meat really. I guess the fennel pollen is a little grassy itself…
January 24, 2009 at 6:27 am
These look yummy except we don’t eat beef. I’m planning to try them with prosciutto and pass some grissini along side them.
January 29, 2009 at 2:39 am
Robin, I made this with prosciutto to go on a cheese tray Saturday night. Huge hit! Thanks so much for sharing the recipe.
http://decolady-randommusings.blogspot.com/2009/01/barefoot-bloggers-cheese-platter.html
February 6, 2009 at 9:47 am
Could you give me a hint of where to even start to look for lavendar and fennel pollen chevre? We are not blessed with many gourmet food stores and our grocery selection is sparse.
February 6, 2009 at 12:03 pm
The one I normally buy is Purple Haze Chèvre from Cypress Grove (in California). I had been able to get it at Fresh Market, but the ones in our area are no longer carrying it, due to the economy. You can buy fennel pollen and food grade lavender at a number of different places online. I think you could add some of those to plain chèvre for a similar taste.