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
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.