Ingredients

Serves: 4

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.