From the menu of: Double Zero

To make the recipe as the restaurant does, you’ll have to plan ahead. The vinaigrette uses preserved Meyer lemons which require a month of sitting before they’re ready to use. You can find preserved lemons at the Buford Highway Farmers Market and at The Preserving Place in West Midtown, but the Double Zero lemons use sugar in addition to the usual salt, and add bay leaves and other spices to the traditional recipe.

Double Zero’s Shaved Brussels Sprout Salad

Hands on: 25 minutes Total time: 25 minutes Serves: 12

1 dozen hard-cooked eggs

8 dozen Brussels sprouts, ends trimmed

1 cup chopped toasted pecans, additional whole pecans for garnish if desired

1 1/4 cups Meyer Lemon Vinaigrette (see recipe), divided

1 cup grated Pecorino Romano

Freshly ground black pepper

Use a box grater or sieve to coarsely grate the eggs. Set aside.

Using a mandoline, shave each Brussels sprout into very thin slices. You should have 10 to 12 cups.

In a large bowl, combine shaved Brussels sprouts and pecans. Add 1 cup vinaigrette and toss. Arrange mixture on a large serving platter and sprinkle with remaining 1/4 cup vinaigrette. Scatter eggs over top and then scatter Pecorino Romano over eggs. Add whole pecans for garnish if desired. Grind pepper over everything and serve immediately.

Per serving: 319 calories (percent of calories from fat, 67), 11 grams protein, 16 grams carbohydrates, 7 grams fiber, 25 grams fat (4 grams saturated), 187 milligrams cholesterol, 390 milligrams sodium.

Double Zero’s Meyer Lemon Vinaigrette

Hands on: 10 minutes Total time: 10 minutes Makes: 2 1/2 cups (serving size 1 tablespoon)

The restaurant notes that if you don’t have preserved Meyer lemons available, you can use the juice and zest of 4 fresh lemons instead.

4 Preserved Meyer Lemons (see recipe)

2 large shallots, minced

1 tablespoon Dijon mustard

1 1/2 cups olive oil

Salt and pepper

1 tablespoon chopped thyme

Remove rind from lemons. Discard any liquid and flesh. Chop rind into fine dice and place in small bowl. Add shallots and mustard and whisk to combine. Gradually whisk in olive oil to form an emulsion. Season to taste and fold in thyme. May be made ahead and refrigerated up to 5 days.

Per 1-tablespoon serving: 74 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 8 grams fat (1 gram saturated), no cholesterol, 212 milligrams sodium.

Double Zero’s Preserved Meyer Lemons

Hands on: 10 minutes Total time: 10 minutes Makes: 4 preserved lemons

2 bay leaves

6 black peppercorns

4 coriander seeds

1 pinch ground cloves

1 1/2 cups kosher salt

1 1/2 cups granulated sugar

4 Meyer lemons

In a quart Mason jar, combine bay leaves, peppercorns, coriander seeds and cloves.

In a medium bowl, whisk together salt and sugar.

Cut through the stem end of each lemon, slicing about three-quarters way down to cut the lemon into four “petals,” still connected at the blossom end. Working over the bowl of salt and sugar mixture, pack salt and sugar mixture between the lemon “petals.” As they are filled, pack lemons into prepared jar. After all lemons are in jar, add remaining salt and sugar mixture. Cover jar and refrigerate at least one month. May be refrigerated for up to one year.

Per lemon: 18 calories (percent of calories from fat, 0), trace protein, 4 grams carbohydrates, no fiber, no fat, no cholesterol, 604 milligrams sodium.