This refreshing Bresaola with Egg Ribbons and green apple salad makes a fantastic lunch or side dish for the warm weather.
Bresaola is a typical Italian air-dried salted beef very tender and lean, and packed with proteins. It's usually served paper-thin with rocket salad and shaved Parmesan cheese.
This is one of the quickest recipes you can find, it takes a little less than 5 mins to make it.
I've decided to swap the cheese with extra proteins by adding a very thin sliced "omelette" ( just egg, no cheese, milk or butter).
I've also added a finely cubed Granny Smith apple, hidden beneath a nest baby salad leaves, to give a crunchy & refreshing texture to the dish.
Serve it as a main course for a quick lunch or dinner, but it also makes elegant antipasti if you have guests coming over.
More Italian Appetizer Recipes:
Bresaola with Egg Ribbons and Green Apple Salad
- 8 slices Bresaola finely sliced
- 1 Granny Smith apple cubed
- 100 g rocket and baby salad leaves
- 2 eggs
- 1 tsp fresh lemon juice
- fresh fennel tops or thyme leaves to decorate
- Exrtavirgin olive oil
- Sea salt & black pepper to taste
- Mix the eggs with a pinch of salt and pepper and add a splash of water to the mixture.
- Brush 1 tablespoon of extra-virgin olive oil over the bottom of a non-stick frying pan and place it over medium heat.
- Gently pour the eggs mixture over the pan and cook for about 1 min.
- Once is done, peel the omelette way from the bottom of the pan with the help of spatula. Do it gently so it doesn't break.
- Transfer the omelette on a cutting board and roll into a wrap. Cut into very thin slices and set aside to cool a little.
- Mix the omelette ribbons with the salad leaves and the lemon juice. Season to taste.
- Arrange 4 slices of Bresaola around the plate, fill with half the cubed apple, and place the baby salad and sliced omelette on top.
- Top with fresh fennel tops, extravirgin olive oil and sea salt and black pepper to taste, and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.