Shaved Brussels Sprouts and Asparagus Salad - Recipe Finder
Shaved Brussels Sprouts and Asparagus Salad
Whole Citrus Vinaigrette, Marcona Almonds
Top Chef Masters, Season 1, Episode 5, Elimination Challenge Winner
Yield
4 SERVINGS
Ingredients
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
Directions
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.
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