Bacon and Brussel Sprout Salad

As the months get warmer in the North East and barbecues become more common I like to find salad recipes to accompany the grilled veggies and meats. I saw some gorgeous and large brussels sprouts at my Italian grocer and decide to incorporate them into a salad. When I found the following recipe I knew it was a winner. The vinaigrette was so light and refreshing. And the bacon and almonds added crunch, depth and flavor to it. I will definitely make it again. Perhaps throw some avocado in there.

Bacon and Brussel Sprout Salad

Adapted from a Pinch of Yum  

Ingredients

• 1 lemon
• 1 orange
• 1 large shallot, minced
• ½ 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

Instructions

1. Cook and crumble the bacon.
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 (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
3. 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.
4. 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.

Notes

The serving size depends on how you are eating it. If it’s for an entree sized portion, you’ll get about 8-10 servings. If it’s a side, it could be closer to 14. We served this on Mother’s Day with eleven people and we had some left over. Keep in the fridge for 1-2 days.