Bresaola Carpaccio with Gribiche Vinaigrette
An elegant Italian-inspired appetizer featuring thinly sliced bresaola topped with a sophisticated gribiche vinaigrette made with eggs, capers, and cornichons. Served with peppery arugula and finished with Parmigiano-Reggiano.
Ingredients
- •2 whole hard-boiled large eggs
- •½ cup minced radishes
- •2 tablespoons capers
- •2 tablespoons cornichons
- •2 tablespoons fresh chives
- •1½ tablespoons fresh lemon juice
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •3 tablespoons extra-virgin olive oil
- •10 ounces bresaola
- •5 ounces baby arugula
- •2 tablespoons Parmigiano-Reggiano
Cooking Instructions
- 1.
Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
5 min
- 2.
Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
3 min
- 3.
Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
5 min
- 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.
8 min
- 5.
Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.
4 min
