Shaved Brussel Sprout Salad

1:10:00

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.

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Ingredients
- Serves 4 +
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1 minced Large Shallot
1/2 cup Olive Oil
1 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
1/2 cup Marcona Almonds
1/4 cup grated Pecorino Romano Cheese
Directions HIDE IMAGES
STEP 1
For the vinaigrette, add Lemon (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 Egg (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 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon).
STEP 6
Whisk again, cover, and refrigerate for 30 minutes.
STEP 7
Using a mandoline, carefully shave each of the Brussels Sprouts (1 package), 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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