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.
Total Time
1hr 10min
4.0
1 Rating
Author: Angie's Southern Kitchen
Servings:
4
Ingredients
•
2
Lemons
, juiced, zested
•
1/2
Orange
, juiced, zested
•
1
Large
Shallot
, minced
•
1/2
cup
Olive Oil
•
1
tsp
Sea Salt
•
as needed
Freshly Ground Black Pepper
•
4
Eggs
•
1
pckg
Brussels Sprouts
•
1/2
cup
Marcona Almonds
•
4
Tbsp
Pecorino Romano Cheese
, grated
Cooking Instructions
1.
For the vinaigrette, add Lemons (2) and Orange (1/2) to a jar or container.
2.
Finely chop the Shallot (1) and add to the jar with the juices, letting the mixture sit for 30 minutes.
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.
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.
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 (as needed).
6.
Whisk again, cover, and refrigerate for 30 minutes.
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.
8.
In a large bowl, add the sprouts, eggs, and Marcona Almonds (1/2 cup), and toss to combine.
9.
Pour on about 3/4 cups of the vinaigrette, and toss again.
10.
Spoon into chilled bowls and top with the Pecorino Romano Cheese (4 Tbsp), and a little bit more vinaigrette. Serve and enjoy!
Nutrition Per Serving
CALORIES
364
FAT
38.9 g
PROTEIN
5.5 g
CARBS
2.8 g
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