Shaved Brussels Sprout Salad With Marcona Almonds, Egg, Pecorino & Citrus Vinaigrette

By ltrodrigu

Ingredients

• 2 large eggs
• Juice of 2 lemons
• Juice of 1 small orange
• 1 shallot, finely chopped
• 1 1/2 cups olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups Brussels sprouts
• 3/4 cup Marcona almonds, finely chopped
• 1/4 cup grated pecorino cheese

Details

Adapted from online.wsj.com

Preparation

Step 1

To Make Hard-Boiled Eggs:
Fill a medium-size pot with cold water, add eggs and set over medium-high heat. Bring water to a boil, then reduce heat and gently simmer 10 minutes. Remove eggs from water and run under cold water until cool.

To Make Vinaigrette:
In a small bowl, whisk together lemon and orange juices and shallot. Gradually whisk in olive oil in a slow, thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover and refrigerate at least 30 minutes or up to 3 days.

To Sieve Eggs:
Separate hard-boiled egg whites and yolks. Over a small bowl, push egg whites through a fine-mesh sieve, a colander or the large holes of a box grater. Over another bowl, sieve yolks in the same way. Set aside.

Holding the stem of each Brussels sprout, use a mandoline to thinly shave. (Alternately, use a sharp knife to slice as thinly as possible.) In a large bowl, toss together Brussels sprouts, sieved egg whites and yolks, and almonds. Pour ¾ cup vinaigrette over salad and toss again. Top with pecorino and a drizzle of vinaigrette.