Bresaola Carpaccio with Gribiche Vinaigrette

Directions

1. 1.

   Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.

2. 2.

   Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.

3. 3.

   Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.

4. 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.

5. 5.

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