shaved brussels sprouts salad

It’s Spring!

Sort of.

The calendar certainly says it’s Spring & there have been a couple beautifully warm days, but they’re usually followed up by long sleeve weather & we’re at that strange point in between seasons where we’re sick of winter foods, but bright berries & tomatoes have yet to make their appearance at the markets.

So for now, enjoy what’s out there, specifically the Brussels sprouts & citrus, & make this salad.  My friend, Laura, sent me a link to it almost a year ago, declaring it one of the best things she’s even eaten.  I skimmed over the recipe, thought “sieved eggs sound hard” & pinned it for later.

shaved brussels sprouts salad | life with the lushersWell, here we are later.  Guess what?  Sieved eggs are just hard boiled eggs pressed through a fine mesh sieve or strainer…not difficult at all & it makes the eggs so amazingly light & fluffy that you have to taste to believe.  So after eating this salad for five solid days, I’m sorry that we waited so long.  It was great as a side, it was great as a main dish.  I can’t even imagine how much better it was at Bottega when Laura first tasted it.

SHAVED BRUSSELS SPROUTS SALAD
serves 4-6 as a main, 10-12 as a side

2 lemons (Meyer if available), juiced
1/2 orange, juiced
1 large shallot, grated
1 1/2 cups extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

6 eggs, hard boiled
roughly 3 dozen Brussels sprouts
1/3 cup almonds (Marcona if available), finely chopped
1/4 cup Pecorino Romano cheese, finely grated

To make the vinaigrette, combine the citrus juices & grated shallot in a small bowl.  Begin whisking the mixture & add the olive oil in a thin stream, continuing to whisk until everything is completely incorporated.  Season with salt & pepper & refrigerate for at least 3o minutes.

For the salad, shave the Brussels Sprouts very carefully on a mandoline or using a sharp chefs’ knife.  Add to a large bowl & set aside.

Take the hard boiled eggs & separate the whites from the yolks.  Push the whites through a sieve (or fine mesh strainer like we did) into a small bowl.  Do the same with the yolks in a separate small bowl.  Keeping them separate is only for looks, so do as you will.

Pour about /4 of the chilled vinaigrette over the shaved Brussels sprouts & toss well to combine, adding more dressing if necessary.  Sprinkle sieve whites, yolks, almonds & Pecorino over top & serve.

adapted from Bottega via The Daily Meal

This entry was posted in entrees, salads, salads, sides and tagged , , , . Bookmark the permalink.

4 Responses to shaved brussels sprouts salad

  1. I want to eat it all the time forever.

  2. Laura Case says:

    Your photo makes me want to make this… now that I can eat cheese and nuts and oil again! I’m putting in on my 2013 list for us to meet in person now that I am feeling back to normal. And eat.

Leave a Reply

Your email address will not be published. Required fields are marked *