Diary of a Foodie
Bresaola Carpaccio with Gribiche Vinaigrette
Diary of a Foodie: Season One: Cure de Force
Makes4 main-course servings
Bresaola—a beef lover's prosciutto equivalent—gives this virtually no-cook dish a platform with deep flavor.
January 2007
- 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 oz thinly sliced air-dried beef such as bresaola or Bundnerfleisch, or prosciutto
- 5 oz baby arugula (7 cups packed)
- 2 tablespoons finely grated Parmigiano-Reggiano
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Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
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Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
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Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
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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.
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Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.
- Keywords
- diary of a foodie,
- beef
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