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RECIPE
10 INGREDIENTS10 STEPS1HR 10MIN

Shaved Brussel Sprout Salad

4.0
1 Ratings
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Angie's Southern Kitchen
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Brussel sprouts are on everyone's menu these days, at every place you go, and in everything. They are really good and oh-so-good for you too. I made this salad for Easter, and I hope you enjoy it as much as we all did.

1HR 10MIN

Total Cooking Time

10

Ingredients
Angie's Southern Kitchen
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2
Lemons , juiced, zested
1/2
Orange , juiced, zested
1
Large Shallot , minced
1/2 cup
1/2 tsp
Freshly Ground Black Pepper
1/2 cup
Marcona Almonds
1/4 cup
Pecorino Romano Cheese , grated
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Directions

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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!

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