Bacon and Brussel Sprout Salad
Super easy
This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing.
Prep
40m
Cook
5m
| Category: | Salad |
| Cuisine Type | American |
Ingredients
For
10
Serving(s)
Ingredients
| 1 Lemon |
| 1 Orange |
| 1 Large Shallot, minced |
| Salt & Pepper |
| 6 Slices for bacon cooked (crumbled) |
| 4 dozen Brussel sprouts |
| 1 cup Slivered Almonds (toasted) |
| 1 cup Pecorino-Romano (grated) |
Bacon and Brussel Sprout Salad Directions
- Cook and crumble the bacon.
- 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.
- 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.
- 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.
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.
