Bresaola Carpaccio with Gribiche Vinaigrette

Bresaola Carpaccio with Gribiche Vinaigrette
Photo by Romulo Yanes


  • 10 ounces air-dried beef such as bresaola or Bundnerfleisch, or prosciutto
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 tablespoons fresh chives
  • 2 tablespoons capers (in brine)
  • ½ teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons fresh lemon juice
  • + 5 more ingredients
    • 2 tablespoons cornichons or pickles (not sweet)
    • ½ cup radishes
    • ¼ teaspoon black pepper
    • 5 ounces baby arugula
    • 2 large eggs

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...

View full recipe at Epicurious


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