Shaved Brussels Sprouts and Asparagus Salad
By Charlene Peters on September 1, 2011
By Chef Michael Chiarello of Bottega Ristorante
Shaved Brussels sprouts and asparagus salad:
- 4 cups Brussels sprouts, thinly shaved (using the mandoline)
- 4 cups asparagus, thinly shaved (using the mandoline)
- 4 tablespoons olive oil fried and salted Marcona almonds, chopped
- 4 tablespoons hard-boiled egg whites, sieved
- 4 tablespoons hard-boiled egg yolks
- 4 tablespoons pecorino Romano cheese, grated
Just before serving, place the asparagus, Brussels sprouts, eggs, almonds and cheese in a salad bowl, add about 1/2 cup vinaigrette and toss well. Add more to taste and adjust the seasoning.
Whole citrus vinaigrette:
- 2 lemons
- 1/2 navel orange or 1 small orange
- 1 shallot
- 1-1/2 cups pure olive oil
- 1 teaspoon gray salt
- 1/2 teaspoon freshly ground pepper
Juice the lemons, orange and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with salt and pepper, to taste. Whisk again, cover and refrigerate for up to three days.
Makes about 2 cups.
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