Shaved Brussels Sprouts Salad With Marcona Almonds And Pecorino
Looking for a new alternative to traditional winter salads, Bottega’s chef de cuisine Nick Ritchie thought to shave the Brussels sprouts into thin strips with a mandoline. When tossed in a full-flavored citrus vinaigrette, these small pieces of Brussels sprouts quickly become tender. A topping of sieved egg and marcona almonds lends the dish a buttery finish. Adapted from “Michael Chiarello’s Bottega,” by Michael Chiarello.
