150 g/5 oz lamb's lettuce 2 round fennel bulbs, trimmed, halved and thinly sliced
150 g/5 oz bresaola, thinly sliced 1 celery stick, cut into thin batons 1 egg yolk
3 tablespoons balsamic vinegar 100 ml/3 1⁄2 fl oz olive oil salt and pepper


1.Arrange a bed of lettuce leaves on each of four plates and top with a tan of fennel. Place the bresaola on top and sprinkle with the celery.
2.Whisk together the egg yolk, vinegar and olive oil in a bowl and season with salt and pepper, then pour into a sauce boat. Serve the salad with the sauce.

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