Proper Bresaola & Remoulade

Filippo has supplied us with the best bresaola ever, but must get the name. Need to make sure that the remoulade marinates 2-3 days, and that includes capers and perhaps some tarragon. Rather than plate this, the bresaola worked well as a wrap around the remoulade. The latter is fine without a mayonnaise maison to keep it on the light side.

celeri root
dijon mustard
mild olive oil
tarragon
cider vinegar
capers
chives

1. make remoulade, ensuring that long strands are grated
2. dress with vinaigrette and herbs, let marinate 2-3 days
3. place a blob of remoulade on bresaola, wrap into a loose sphere, serve immediately