By Chef Michael Chiarello of Bottega Ristorante
Shaved Brussels sprouts and asparagus salad:
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:
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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