Bresaola Carpaccio with Gribiche Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Carbohydrate 3 g(1%)
- Cholesterol 147 mg(49%)
- Fat 21 g(32%)
- Fiber 1 g(4%)
- Protein 27 g(53%)
- Saturated Fat 5 g(27%)
- Sodium 2161 mg(90%)
- Calories 306
Preparation 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.
Preparation 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.
