Bresaola Carpaccio with Gribiche VinaigretteRomulo Yanes
Bresaola-a beef lover's prosciutto equivalent-gives this virtually no-cook dish a bright platform with deep flavor.
Recipe information
Total Time
30 min
Yield
Makes 4 main-course servings
Ingredients
2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7 cups packed)
2 tablespoons finely grated Parmigiano-Reggiano
Preparation
Step 1
Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
Step 2
Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
Step 3
Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
Step 4
Arrange slices of bresaola, overlapping slightly, to cover 4 large plates. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
Step 5
Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.
