Delicate Egg Ribbons with Bresaola, Crispy Fennel & Spring Leaves Recipe

This Delicate egg ribbons with bresaola, crispy fennel & spring leaves recipe is a fresh and elegant dish, which is made with savory bresaola and crispy fennel. It’s the perfect light lunch, ready in about 30 minutes.

Delicate egg ribbons with bresaola, crispy fennel & spring leaves Ingredients

• 1 bulb of fennel, herby tops reserved
• 4 large free-range eggs
• olive oil
• 1 head of radicchio or treviso, or 2 red chicory, leaves washed, spun dry and torn
• 2 good handfuls of rocket and/or watercress, washed and spun dry
• 16 slices of bresaola
• extra virgin olive oil
• a handful of freshly grated Parmesan cheese, plus extra for serving
• ½ a lemon
• optional: 1 teaspoon truffle oil

How To Make Delicate egg ribbons with bresaola, crispy fennel & spring leaves

1. Prepare the fennel: Using a speed peeler or a sharp knife, shave the fennel bulb into thin slices. Place the shavings into a bowl of iced water for about a minute until they start to curl up, then drain and spin them very dry in a salad spinner.
2. Make the egg ribbons: Whip up the eggs with a pinch of sea salt, black pepper, and a splash of water. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Pour in just enough egg mixture to create a thin crêpe-like omelette, tilting the pan to cover the base. Cook for less than a minute until just set.
3. Continue with the crêpes: Gently peel the cooked crêpe from the pan with a spatula and stack it on a board. Repeat with the remaining egg mixture, then cover the stack with foil to keep them warm.
4. Assemble the salad: In a large bowl, combine the crispy fennel, radicchio, rocket, and/or watercress. Roll up the warm egg crêpes one at a time and slice them into 1 to 2cm wide ribbons. Gently toss the ribbons with your fingers to unwind them and add them to the salad bowl with the grated Parmesan.
5. Dress and serve: Dress the salad with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently. Arrange the slices of bresaola on four plates. Place a generous amount of the salad in the middle of the table for everyone to help themselves, sprinkled with the reserved fennel tops and an extra grating of Parmesan.

Recipe Tips

• How to get the thinnest egg ribbons? The secret is adding a splash of water to the egg mixture. This thins it out and helps create delicate, crêpe-like omelettes that are easy to roll and slice.
• What is bresaola? Bresaola is a type of air-dried, salted beef that has been aged for two or three months. It’s lean and tender with a deep, savory flavor, perfect for slicing paper-thin.
• Can I make this ahead of time? The components can be prepared in advance (fennel shaved, salad leaves washed, eggs beaten), but it’s best to cook the egg ribbons and assemble the salad just before serving for the best texture and temperature contrast.
• Why put the fennel in ice water? This is a classic chef’s trick. Shocking the thin fennel shavings in ice water makes them incredibly crisp and causes them to curl up beautifully.

What To Serve With This Dish

This is a perfect light lunch or elegant starter that stands on its own. It also pairs wonderfully with:

• A slice of crusty, warm ciabatta or sourdough bread
• A glass of crisp Italian white wine, like Pinot Grigio
• A small bowl of mixed olives

How To Store Leftovers

• Refrigerate: This dish is best enjoyed immediately. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator for up to 1 day.

Nutrition Facts

• Serving Size: 1 serving
• Calories: 420 kcal
• Fat: 32g
• Carbohydrates: 8g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• My Veggie Moussaka Recipe
• Asparagus, eggs & French dressing Recipe
• Jamie Oliver Halloumi Spiced Scrambled Eggs