Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino
Ingredients
- For the whole-citrus vinaigrette:
- 2 lemons, preferaby Meyer lemons
- 1/2 orange, preferably Navel
- 1 large shallot
- 1 1/2 cups olive oil
- 1 teaspoon sea salt, preferably gray salt
- 1/2 teaspoon freshly ground pepper
- For the salad:
- 1 dozen large eggs, hard-boiled
- 6 dozen Brussels sprouts (about 9 cups grated)
- 3 dozen Marcona almonds, finely chopped (about 3/4 cup)
- 1/4 cup grated Pecorino-Romano
Instructions
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