Top Chef Masters, Season 1, Episode 5, Elimination Challenge Winner

4 SERVINGS

Whole Citrus Vinaigrette

• 2 lemons
• 1/2 navel orange or 1 small orange
• 1 shallot?
• 1-1/2 cups pure olive oil (preferably Tiger brand)?
• 1 teaspoon Gray salt?
• 1/2 teaspoon freshly ground pepper

Shaved Brussels Sprouts and Asparagus Salad

• 4 cups Brussels sprouts, thinly shaved (using the mandoline)
• 4 cups asparagus, thinly shaved (using the mandoline)?
• 4 tablespoons olive oil
• Fried and salted Marcona almonds, chopped
• 4 tablespoons hard boiled egg whites, sieved
• 4 tablespoons hard boiled egg yolks
• 4 tablespoons pecorino romano cheese, grated

Whole Citrus Vinaigrette

Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.

Shaved Brussels Sprouts and Asparagus Salad

Just before serving, place the asparagus, Brussels sprouts, eggs, almonds, and cheese in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning.