Have you ever had a shaved brussel sprout salad ? I hadn’t until just recently. See I would not eat them for the longest time, well I thought I did not like them? So, I tried something out side of the box gosh I like them, really like them. They are on every ones menu these days, every place you go, and in everything. I was at the Highland’s Bar and Grill just recently and they had this salad and they pretty much told us what was in the salad. It was really good and oh so good for you too. I made this for our Easter Salad kinda new and different thing to have and really cute with the little baby cabbages. I hope you enjoy as much as we all did. I got quail eggs at the market and used in the salad. This dressed it up for the special occasion.
Juice of 2 lemons
Juice of 1/2 orange
1 large minced shallot
1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
For the vinaigrette:
Zest one of the lemons and the orange, then juice the lemons, orange, add to a jar/container. Finely chop the shallot and add to the jar with the juices, letting the mixture sit for 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 30 minutes.
4 large hard-boiled eggs
1 bag Brussels sprouts
1/2 cup Marcona almonds
1/4 cup grated Pecorino-Romano
For the salad:
Using a mandoline, carefully shave each Brussels sprout, holding the stem end. Grate eggs on the fine side of the grater. In a large bowl, add the sprouts, eggs, and 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.
I wish you and your family a Happy Easter!
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