For the vinaigrette, add
to a jar or container.
Finely chop the
and add to the jar with the juices, letting the mixture sit for 30 minutes.
Prepare the hard-boiled
. 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.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Gradually whisk in the
Olive Oil (1/2 cup)
in a thin stream to form an emulsion. Season with
Sea Salt (1 tsp)
Freshly Ground Black Pepper (1/2 tsp)
Whisk again, cover, and refrigerate for 30 minutes.
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.
In a large bowl, add the sprouts, eggs, and
Marcona Almonds (1/2 cup)
, and toss to combine.
Pour on about 3/4 cups of the vinaigrette, and toss again.
Spoon into chilled bowls and top with the
Pecorino Romano Cheese (1/4 cup)
, and a little bit more vinaigrette. Serve and enjoy!