Bresaola Carpaccio with Gribiche Vinaigrette

Ingredients for Bresaola Carpaccio with Gribiche Vinaigrette

• 2 hard-boiled large eggs, quartered

• 120ml 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 teaspoons salt, or to taste

• 1/4 teaspoons black pepper, or to taste

• 45ml extra-virgin olive oil

• 275g thinly sliced air-dried beef such as bresaola or Bundnerfleisch, or prosciutto

• 140g baby rocket (7 cups packed)

• 2 tablespoons finely grated Parmigiano-Reggiano

How to make Bresaola Carpaccio with Gribiche Vinaigrette

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 tablespoons vinaigrette over meat, then sprinkle generously with egg mixture.

Add rocket and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in centre of each plate.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.