Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino Recipe


Nutrition

Cal/Serving: 787
Daily Value: 39%
Servings: 6

High-Fiber, Low-Carb
Gluten-Free, Wheat-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat71g109%
Saturated12g60%
Trans0g0%
Carbs21g7%
Fiber8g31%
Sugars7g0%
Protein22g44%
Cholesterol378mg126%
Sodium632mg26%
Calcium218mg22%
Magnesium82mg20%
Potassium839mg24%
Iron5mg26%
Zinc2mg16%
Phosphorus400mg57%
Vitamin A1599IU32%
Vitamin C132mg219%
Thiamin (B1)0mg18%
Riboflavin (B2)1mg42%
Niacin (B3)2mg8%
Vitamin B61mg27%
Folic Acid (B9)145µg36%
Vitamin B121µg16%
Vitamin D2µg1%
Vitamin E13mg65%
Vitamin K267µg334%
Fatty acids, total monounsaturated47g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Shaved Brussels Sprouts Salad
Frankie Frankeny

Looking for a new alternative to traditional winter salads, Bottega's chef de cuisine Nick Ritchie thought to shave the Brussels sprouts into thin strips with a mandoline. When tossed in a full-flavored citrus vinaigrette, these small pieces of Brussels sprouts quickly become tender. A topping of sieved egg and marcona almonds lends the dish a buttery finish. 

Adapted from "Michael Chiarello's Bottega," by Michael Chiarello.

3.30303
Ratings66

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

DIRECTIONS

For the vinaigrette:

With a juice extractor, juice the lemons, orange, and shallots, using the entire fruit with the peel, and pour into a small bowl. If you don't have a juicer, you can juice the citrus by hand, and then finely chop the shallot and add to the bowl with the juices, letting the mixture sit for about 30 minutes.

Gradually whisk in the olive oil in a thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover, and refrigerate for at least 30 minutes, or up to 3 days.

 

For the salad:

Using a mandoline, carefully shave each Brussels sprout, holding the stem end. 

To sieve the eggs, first separate the eggs yolks from the egg whites, as they do at Bottega. Push the eggs whites through the sieve, into a bowl, first, then follow with the egg yolks, pushing these into a separate bowl. This way you can add the eggs in layers to the salad. Alternatively, you can sieve the whole egg at once if it is easier.

In a large bowl, add the sprouts, sieved eggs, and chopped almonds, and toss to combine. Pour on about 3/4 cups of the vinaigrette, and toss again. Spoon into chilled bowls and top with the pecorino, and a little bit more vinaigrette.

Recipe Details

2 cups of vinaigrette.

Pairs well with Sauvignon Blanc.

Servings: 6

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