BRUSSELS SPROUT SALAD WITH TOASTED ALMONDS

This delicious salad, lively with citrus, was first tasted at Bottega, the hottest new restaurant in Yountville, California, owned by celebrity chef Michael Chiarello. If you use a mandolin to slice the sprouts, use a protective glove to avoid injury. Marcona almonds, from Spain, are already roasted and salted, they are irresistible.

This delicious salad, lively with citrus, was first tasted at Bottega, the hottest new restaurant in Yountville, California, owned by celebrity chef Michael Chiarello. If you use a mandolin to slice the sprouts, use a protective glove to avoid injury. Marcona almonds, from Spain, are already roasted and salted, they are irresistible.

Makes 4 servings

Ingredients

  • 1/2 lb Brussels sprouts, trimmed
  • 1/3 cup roasted almonds (preferably Marcona), coarsely chopped
  • 2 hard-cooked eggs, coarsely grated
  • 1/4 cup grated parmesan cheese (preferably Parmigiano Reggiano) or Pecorino
  • 1 tbsp chopped fresh chives, shallots or green onions
  • 1 tbsp finely chopped preserved lemon peel (or 1 tsp grated fresh lemon peel)
  • Dressing:
  • 2 tbsp lemon juice
  • 3/4 tsp kosher salt
  • pinch freshly ground black pepper
  • 3 tbsp extra virgin olive oil

Method

    1. Carefully slice Brussels sprouts as thinly as possible by hand or with a mandolin. Toss lightly with almonds, eggs, cheese, chives and preserved lemon.

    2. For dressing combine lemon juice with salt, pepper and olive oil. Toss with salad. Adjust seasoning if necessary.

BRUSSELS SPROUT SALAD WITH TOASTED ALMONDS

Find more of Bonnie's delicious recipes in her cookbooks: