The only cooking involved with these elegant little grazing plates is to roast the onions. It’s the perfect no-stress starter.
500g-600g red onions, peeled and thinly sliced
Extra virgin olive oil, for coating and drizzling
1 tsp red wine vinegar
16 slices bresaola (approx 200g)
80g watercress, coarsely chopped
80g finely shaved parmesan
8 slices sourdough (about 1cm thick)
- Preheat the oven to 190C/170C fan/gas 5. Spread the onions in a thin layer on a couple of nonstick baking sheets, separating them into rings. Drizzle over a little oil and toss to coat them. Roast for about 35 minutes, stirring halfway through to ensure they caramelise evenly.
- Transfer the onions to a large bowl, toss with the red wine vinegar and leave to cool.
- Divide the bresaola between eight small plates, scatter over the watercress and the onions then the parmesan.
- Shortly before eating, toast the bread, drizzle with oil on each side and cut into fingers.
- Drizzle a little oil over each grazing plate to serve.
GET AHEAD You can prepare to the end of step three a couple of hours in advance, in which case loosely cover the plates and set aside in a cool place.
Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson