Bacon And Brussel Sprout Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad is full of fun things. 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 grated pecorino-romano cheese |
Directions:
1. 1.Cook and crumble the bacon.
2. 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. 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. 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.
5. Serving size: 10 servings Calories: 284 Fat: 22 grams Saturated fat: 4.5 grams Unsaturated fat: 17.5 grams Carbohydrates: 11 grams Sugar: 2 grams Fiber: 5 grams Protein: 11 grams Cholesterol: 11 grams
6. Notes
7. 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.
8. Keep in the fridge for 1-2 days.
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