Bresaola, hard-boiled egg and fennel salad

Ingredients

For 1 serving

• Bresaola30 g
• Eggs1
• Fennel80 g
• Grana Padano10 g
• Rye bread30 g
• Extra virgin olive oil5 g
• Lemon juiceto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Bring a small pan of water to the boil, gently lower in the egg with a spoon and cook it for 9 minutes over medium heat, until hard-boiled.
2. Cool it in cold water for a couple of minutes, peel it and cut it into wedges.
3. Meanwhile, wash the fennel, remove the base and any damaged outer layers, slice it very thinly and dress it with the oil and lemon juice.
4. Shave the Grana Padano with a vegetable peeler.
5. Arrange the fennel, bresaola, egg and Grana shavings on the plate, finish with black pepper and serve with the rye bread.