Bresaola with Egg Ribbons and Green Apple Salad
Prep time
Cook time
Total time
This recipe makes a light main course, paleo friendly and packed with proteins and flavours.
Recipe type: Main Course/ Appetizer
Serves: 2
  • 8 slices of paper-thin Bresaola
  • 1 Granny Smith apple, cubed
  • 2 good handfuls of rocket and baby salad leaves
  • 2 eggs
  • fresh herby fennel tops or thyme leaves, to decorate
  • juice of ¼ lemon
  • Exrtavirgin olive oil
  • Sea salt & black pepper to taste
  1. Mix the eggs with a pinch of salt and pepper and add a splash of water to the mixture.
  2. Rub a glug of oil over the bottom of a non-stick frying pan and place it over medium heat.
  3. Gently pour the eggs mixture over the pan and cook for about 1 min.
  4. Once is done, peel the omelette way with the help of spatula. Do it gently so it doesn't break.
  5. Transfer the omelette on a cutting board and roll into a wrap. Cut into very thin slices and set aside to cool a little.
  6. Mix the omelette ribbons with the salad leaves and a squeeze of lemon. Season to taste.
  7. Arrange 4 slices of Bresaola around the plate, fill with half the cubed apple, and place the baby salad&omelette on top.
  8. Decorate with fresh herbs, little olive oil and season to taste.
  9. Enjoy!
Recipe by The Petite Cook at