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.
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
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.