| Yield 1X: | 40.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, chili, dairy | ||
| Portions: | 6.7 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Brussels Sprouts, Shaved 1/16″ | 1 | 8.00 | 3 | 4 | 8.00 | |
| Marcona almonds, coarsely chopped | 6.00 | 12.00 | 1 | 2.00 | ||
| Peccorino Cheese, Grated | 4.00 | 8.00 | 12.00 | |||
| Garlic Chili Vinaigrette | 6.00 | 12.00 | 1 | 2.00 |
Slice the Brussels sprouts very thinly (1/16″) using a Japanese-style mandolin. Stop before you reach the hard core or your finger tips. Coarsely chop the marcona almonds. Measure all remaining ingredients into a mixing bowl.
Add the vinaigrette, and toss well. Correct seasoning.
Portion onto the plate, and top with a sprinkle of Pecorino cheese.