Shaved Brussel Sprout Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Lemons , juiced, zested

1/2

Orange , juiced, zested

1

Large Shallot , minced

1/2 cup

Olive Oil

1 tsp

Sea Salt

1/2 tsp

Freshly Ground Black Pepper

4

Eggs

1 pckg

Brussels Sprouts

1/2 cup

Marcona Almonds

1/4 cup

Pecorino Romano Cheese , grated

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 (1/2 cup) in a thin stream to form an emulsion. Season with Sea Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp) .

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 (1/2 cup) , 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 (1/4 cup) , and a little bit more vinaigrette. Serve and enjoy!