Salad - Brussel Sprouts with Bacon

By á-49077

DO make this salad and be happy with your crunchy little self, because it is a flavor and texture wonderland. There’s so much to love: smoky bacon, chopped almonds, sharp shredded cheese, citrus and shallot vinaigrette, and those cute green balls of joy – brussel sprouts – shaved into adorable, um, shreddings.

Ingredients

• 1 lemon
• 1 orange
• 1 large shallot, minced
• 1/2 cup olive oil
• Salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup almonds
• 1 cup Pecorino-Romano cheese, grated

Details

Servings 8
Preparation time 40mins
Cooking time 40mins
Adapted from pinchofyum.com

Preparation

Step 1

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine.

When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.