The most requested recipe from TWO, the Brussels sprout salad is quick and easy, and the vinaigrette keeps easily for a week.
Makes two nice sized salads
In a mortar and pestle, combine 1/4 oz. garlic, crushed
2″ dried cayenne pod or chili flakes to taste
The chili will absorb moisture from the garlic and rehydrate. I use whole chilies that are from the most recent season as I think that they are more flavorful rather than just spicy, like chili flakes.
Then whisk in:
4 oz. extra-virgin olive oil
Now to make the salad, slice the Brussels sprouts very thinly (1/16″) using a Japanese-style mandolin. Stop before you reach the hard core or your finger tips.
Measure all remaining ingredients into a mixing bowl:
6 oz. shaved Brussels sprouts
1 1/2 oz. marcona almonds, roughly chopped
1 oz. finely grated Peccorino cheese
Mix to combine thoroughly.
Transfer to individual plates, then shave additional Peccorino cheese over the top.