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
-
Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
-
Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
-
Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
-
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.
-
Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.
