The fennel and bresaola salad is a tasty side dish, second course or main course (depending on the quantities) that is fresh, light, easy and quick to prepare.
A few ingredients and a very simple preparation method for a dish perfect for eating light but full of flavour, for those on a diet, or who want a fresh and appetizing plate. Fennel and bresaola is a simple yet elegant pairing, much appreciated in Italian cuisine for its lightness and harmony. Fennel has a fresh, slightly sweet and aromatic taste, and is known for its digestive properties, high water and fiber content and low calorie contribution. Raw and thinly sliced, it is crunchy and fragrant. Bresaola, with its delicate yet savory flavor, high protein content and low fat presence, is perfect for a light dish. The freshness and sweetness of the fennel balance the saltiness and softness of the bresaola, creating a balanced and enjoyable dish.
Read how to make the fennel and bresaola salad with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 2 fennel bulbs
- 7 oz bresaola
- 3.5 oz Parmesan (shavings)
- green olives (pitted)
- lemon juice (from half a lemon (about 1 tbsp))
- extra virgin olive oil
- salt
Preparation of the fennel and bresaola salad
Wash the fennel and cut it into thin slices.
Put them in a bowl.Cut the bresaola into strips with kitchen scissors and add it to the sliced fennel.
Add the pitted olives, the lemon juice, a few tablespoons of extra virgin olive oil, the Parmesan shavings and season with salt.
Gently toss and serve your fennel and bresaola salad.
Notes
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