Active Time

　　30 min

　　Total Time

　　30 min

　　Bresaola-a beef lover's prosciutto equivalent-gives this virtually no-cook dish a bright platform with deep flavor.

　　

Ingredients

Makes 4 main-course servings

　　2 hard-boiled large eggs, quartered

　　1/2 cup 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 teaspoon salt, or to taste

　　1/4 teaspoon black pepper, or to taste

　　3 tablespoons extra-virgin olive oil

　　10 ounces thinly sliced air-dried beef such as bresaola or Bundnerfleisch, or prosciutto

　　5 ounces baby arugula (7 cups packed)

　　2 tablespoons finely grated Parmigiano-Reggiano

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 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.

　　

Step 5

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