Go Back
+ servings
Bresaola with Egg ribbons and Green Apple Salad, healthy paleo recipe by the petite cook

Bresaola with Egg Ribbons and Green Apple Salad

Course: Main course/ Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 2
This refreshing Bresaola with Egg Ribbons and green apple salad makes a fantastic lunch or side dish for the warm weather.
Print Recipe


  • 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.