Give Me Some Food

Continuing on my rant that food should be simple- I made a lunch on Saturday that was awesome and took basically no cooking talent. Actually it took almost no cooking- you just have to boil a couple eggs; the rest is assembling....

Bresaola Carpaccio with Gribiche Vinaigrette

Ok. Take a deep breath. I know that name sounds really scary, but if you think about it this dish could be renamed:

Beef and Salad

But it's not. Bresaola, I learned from the nice men at Prather Ranch in the Ferry Building, used to mean the veal cheeks. Now it just seems like an Italian air-dried beef. Alas, they had no Bresaola, so I just got a filet- and therefore my latter name for the dish is actually more appropriate to what I made.

Ok let's try this again:

Bresaola Carpaccio with Gribiche Vinaigrette
Serves 4 (The Aug '06 Gourmet issue says as a main course...this would be a very light main course)

2 hard-boiled eggs
1/2 c. minced radishes
2 tbsp drained capers, chopped
2 tbsp pickles (not sweet) chopped
2 tbsp chopped fresh chives
1 1/2 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
3 tbsp extra-virgin olive oil
10oz thinly sliced air dried beef such as Bresaola or Prosciutto or filet
5oz baby arugula
2 tbsp  (or more) grated Parmigiano- Reggiano

Mash up eggs with a fork. Add next four ingredients and toss to combine. Whisk lemon juice, salt and pepper in large bowl, then add oil in a slow stream, whisking constantly until emulsified.  Arrange meat on plate:

(So mine's not so pretty because I had to cut mine into thin slices and I wasn't very good at it. If at all possible, I'd have the butcher put it in the slicer for you. )

Drizzle all but 1/2 tbsp of vinaigrette over the meat. Sprinkle generously with egg mixture. Add arugula and cheese to remaining vinaigrette and toss gently to coat. Mound salad in center of plate.