Directions

• Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it really dry in a salad spinner and put to one side.
• Whip up the eggs with a pinch of salt and pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes. Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through. Touch it lightly to test whether it’s done. If it is, hold the pan at an angle and start to peel it away with a spatula. When you’ve made your crêpes, stack them on a board and cover them with tinfoil to keep them warm.
• Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil. Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan. Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be. For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Finish off with an extra grating of Parmesan.