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    Home » Recipes » Appetizer Recipes

    Bresaola with Egg Ribbons and Green Apple Salad

    Published: Jan 5, 2015 · Modified: May 14, 2020 by Andrea

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    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}

    Bresaola with Egg ribbons and Green Apple Salad, healthy paleo recipe by the petite cook
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    5 from 1 vote

    Bresaola with Egg Ribbons and Green Apple Salad

    Prevent your screen from going dark
    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

    Ingredients

    • 8 slices Bresaola, finely sliced
    • 1 Granny Smith apple, cubed
    • 100 g rocket and baby salad leaves
    • 2 eggs
    • 1 teaspoon fresh lemon juice
    • fresh fennel tops or thyme leaves, to decorate
    • Exrtavirgin olive oil
    • Sea salt & black pepper to taste

    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.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    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.

     

    More Appetizer Recipes

    • Baked Purple Sweet Potatoes
    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
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