Ingredients:

  • 4 large Eggs
  • Ice (As needed)
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard (smooth type)
  • 1 Tbsp Shallot, minced finely
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 lb Brussels Sprouts, trimmed and shredded
  • 1/4 cup Sliced Almonds, lightly toasted
  • 1/4 cup Pecorino Romano Cheese, finely shaved or grated

Instructions:

  1. Boil the Eggs: Bring a pot of water to a rolling boil. Gently lower the cold eggs into the water using a slotted spoon. Reduce heat slightly to maintain a gentle boil. Cook for exactly 9–10 minutes for firm yolks.
  2. Ice Bath & Peel: Immediately transfer the eggs to an ice bath for at least 5 minutes to halt the cooking process. Peel the eggs immediately after chilling. Set aside.
  3. Whip the Vinaigrette: In a small jar or bowl, combine the lemon juice, Dijon mustard, minced shallot, salt, and pepper. Whisk until incorporated.
  4. Emulsify: Slowly drizzle in the olive oil while continuously whisking until the dressing is properly emulsified and slightly thickened. Taste and adjust seasoning.
  5. Shred the Sprouts: Trim the ends of the Brussels sprouts. Using a mandolin (with extreme caution) or a very sharp knife, shred the sprouts thinly, aiming for paper-thin ribbons.
  6. Toast the Almonds: Gently toast the sliced almonds in a dry pan over medium heat until fragrant and lightly coloured (about 2-3 minutes). Set aside.
  7. Marinate the Sprouts (Crucial): Place the shredded sprouts into the large mixing bowl. Pour two-thirds of the vinaigrette over the sprouts. Toss thoroughly to coat every ribbon.
  8. Rest the Salad: Allow the dressed sprouts to rest for 15 minutes at room temperature. This step softens the fibrous texture.
  9. Finish the Salad: Add the toasted almonds and most of the shaved Pecorino Romano (reserve some for garnish). Toss gently.
  10. The Grated Egg Finish: Using a box grater set over the salad bowl, grate the peeled hard-boiled eggs directly onto the salad (use the coarse side).
  11. Final Toss and Garnish: Lightly fold the grated egg into the salad—you want the creamy yolk dispersed. Garnish with the reserved Pecorino and a final drizzle of the remaining vinaigrette if the salad seems dry. Serve immediately.