Delicate egg ribbons with bresaola, crispy fennel & spring leaves
For this dish I wanted to do something a little unusual with eggs, so I decided to turn them into silky ribbons. You can make plain ones or flavour the egg mixture with chilli or chopped delicate herbs. I've suggested finishing the salad off with a few drips of truffle oil, which has a lovely mushroomy taste. Although 'fake' truffle oil still tastes good, try to get the real thing – it's expensive but should last you ages and you can use it in soups, in gratins, on roast potatoes, you name it.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
| Chicory Leaves | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bulb of fennel, herby tops removed
- 4 large free-range or organic eggs
- sea salt
- freshly ground black pepper
- 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
- juice of ½ a lemon
- 1 teaspoon truffle oil (try it!)