Cooking Instructions
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Step 1
For the vinaigrette, add
Lemons (2)
and
Orange (1/2)
to a jar or container.
Step 2
Finely chop the
Shallot (1)
and add to the jar with the juices, letting the mixture sit for 30 minutes.
Step 3
Prepare the hard-boiled
Eggs (4)
. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Step 4
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Step 5
Gradually whisk in the
Olive Oil (120 mL)
in a thin stream to form an emulsion. Season with
Sea Salt (6 g)
and
Freshly Ground Black Pepper (1 g)
.
Step 6
Whisk again, cover, and refrigerate for 30 minutes.
Step 7
Using a mandoline, carefully shave each of the
Brussels Sprouts (1 pckg)
, holding the stem end. Grate hard-boiled eggs on the fine side of the grater.
Step 8
In a large bowl, add the sprouts, eggs, and
Marcona Almonds (60 g)
, and toss to combine.
Step 9
Pour on about 3/4 cups of the vinaigrette, and toss again.
Step 10
Spoon into chilled bowls and top with the
Pecorino Romano Cheese (30 g)
, and a little bit more vinaigrette. Serve and enjoy!
