Shaved Brussels Sprouts and Asparagus Salad

By 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.

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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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About Charlene Peters

Located north of Boston, Massachusetts, Charlene Peters has spent years experiencing spas, food and wines of the world. She enjoys sharing tales on the best stops in her travels, and hopes readers will follow the footprints she leaves behind via her reviews. To reach Charlene, e-mail: [email protected]

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Shaved Brussels Sprouts and Asparagus Salad