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Bacon And Brussel Sprout Salad

A crisp, savory salad that balances shaved brussel sprouts with bright citrus, crunchy almonds, and salty bacon, perfect for potlucks or holiday dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dressing
  • 1 lemon Juiced
  • 1 orange Juiced
  • 1 large piece shallot Minced
  • 1/2 cup olive oil For emulsion
  • to taste Salt
  • to taste Pepper
Salad
  • 6 slices cooked bacon Crumble or chop
  • 4 dozen brussel sprouts Shaved
  • 1 cup almonds Coarsely chopped
  • 1 cup Pecorino-Romano cheese Grated

Method
 

Preparation
  1. Cook and crumble the bacon.
  2. In a large bowl, squeeze the juice of the lemon and orange, then add the minced shallots.
  3. Pour in the olive oil in a steady stream while whisking to create an emulsion.
  4. Season with salt and pepper and refrigerate until ready to use.
  5. Using a mandoline, shave the brussel sprouts into thin slices.
  6. Rinse and dry them after slicing.
  7. In a food processor, pulse the almonds until coarsely chopped.
Combining Ingredients
  1. In a large bowl, combine the sliced brussel sprouts with 3/4 of the chopped almonds, the grated Pecorino-Romano cheese, and the crumbled bacon.
  2. Toss to combine.
  3. Just before serving, toss the salad with the prepared dressing and sprinkle the remaining almonds, cheese, and bacon on top.
  4. If needed, add more olive oil and toss again to combine.
  5. Serve immediately or store in the fridge for 1 to 2 days.

Notes

Serve chilled or at room temperature. Pairs well with roasted chicken or seared salmon. Store dressed salad in an airtight container; keep dressing separate for longer storage.