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.
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