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Bresaola Carpaccio with Gribiche Vinaigrette

['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']

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 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.

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