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:

Italian Fried Mozzarella Sandwich

Barley Pea Pesto Salad with Grana Padano and Prosciutto

Traditional Sicilian Caponata {Vegan+GF}

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5 from 1 vote

Bresaola with Egg Ribbons and Green Apple Salad

This refreshing Bresaola with Egg Ribbons and green apple salad makes a fantastic lunch or side dish for the warm weather.

Prep Time5 mins

Cook Time1 min

Total Time6 mins

Course: Main course/ Appetizer

Cuisine: Italian

Serving: 2

Author: Andrea Soranidis - The Petite Cook

Ingredients

• 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

Metric - US Customary

Instructions

• 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.

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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.