Bresaola Salad
Servings: 2
Calories: 125kcal
This refreshing bresaola salad makes a fantastic lunch or side dish for the warm weather.
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Ingredients
- 8 slices bresaola finely sliced
- 1 Granny Smith apple cubed
- 4 oz arugula and baby salad leaves
- 2 eggs
- 1 teaspoon fresh lemon juice
- fresh fennel tops or thyme leaves to decorate
- extra virgin 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.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 79mg | Potassium: 370mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1632IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 2mg