1. Make hard-boiled eggs. Cool.
2. Meanwhile, make vinaigrette: In a small bowl, whisk together lemon and orange juices and shallot. Gradually whisk in olive oil in a slow, thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover and refrigerate at least 30 minutes or up to 3 days.
3. Sieve eggs: Separate hard-boiled egg whites and yolks. Over a small bowl, push egg whites through a fine mesh sieve, a colander or the large holes of a box grated. Over another bowl, sieve yolks in the same way. Set aside.
4. Holding the stem of each brussels sprouts, use a mandoline to thinly shave. (Alternately, use a sharp knife to slice as thinly as possible.) In a large bowl, toss together Brussels sprouts, sieved egg whites and yolks, and almonds. Pour 3/4 cup vinaigrette over salad and toss again. Top with pecorino and a drizzle of the vinaigrette.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (54%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 141mg||43 %|
|Sodium 48.1mg||2 %|
|Potassium 107.4mg||3 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 2.7g|
|Protein 4.7g||7 %|
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Calories per serving: 57
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