Brussels Sprout Salad with Creamy Shallot Dressing

By KDCooks

Ingredients

• 30-40 brussels sprouts (makes about 4 cups shredded)
• 6 slices bacon
• 1 cup pomegranate arils
• 1/3 cup almonds
• 1/2 cup freshly grated Pecorino Romano cheese
• For the dressing
• 1 shallot, chopped
• juice of one orange
• juice of one lemon
• 1/2 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons Greek yogurt
• 1/3 cup oil
• up to 2 tablespoons water

Details

Servings 6
Adapted from pinchofyum.com

Preparation

Step 1

1.Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.

2.Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.

3.Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.

4.Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.