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
  • 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.
Subscribe to Gourmet