Shaved Brussels Sprouts and Asparagus Salad

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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