Bacon and Brussel Sprout Salad
Total Time
45 minutes
Prep Time
40 mins
Cook Time
5 mins
Rating
4.8 out of 5 stars
(33)
Ingredients
8-14 servings
- 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 grated Pecorino-Romano cheese
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Preparation
Step 1
Cook and crumble the bacon.
Step 2
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. Season generously with salt and pepper. Refrigerate until ready to use.
Step 3
Using a mandoline, shave the brussel sprouts into thin slices to make a shredded/slaw texture. Rinse and dry them again after shaving.
Step 4
Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 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.
Step 5
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Chef's notes
The serving size depends on how you are eating it. If it’s an entree-sized portion, you’ll get about 8-10 servings. If it’s a side, it could be closer to 14.
Keep in the fridge for 1-2 days.
