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Brussels sprout salad with bacon, Pecorino-Romano, almonds, and citrus dressing in a ceramic bowl

Brussels Sprout Salad with Bacon and Pecorino-Romano

Brussels Sprout Salad with Bacon and Pecorino-Romano is a fresh, crunchy salad featuring shaved Brussels sprouts, savory toppings, and a bright citrus dressing. It is a flavorful choice for gatherings or meals when you want a satisfying salad with plenty of texture.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Dressing
  • 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • 1/2 cup olive oil
  • salt and pepper, as needed
Salad
  • 6 slices cooked bacon, crumbled or chopped
  • 4 dozen brussel sprouts
  • 1 cup almonds
  • 1 cup grated Pecorino-Romano cheese

Method
 

Preparation
  1. Cook the bacon and crumble or chop it into pieces.
  2. Juice the lemon and orange into a large bowl with the minced shallot. Slowly add the olive oil while whisking to create a creamy emulsion. Season with salt and pepper, then refrigerate the dressing until needed.
  3. Use a mandoline to shave the Brussels sprouts, leaving out the stems, to create thin shredded pieces. Rinse and dry the shaved sprouts if needed to ensure they are clean.
  4. Pulse the almonds in a food processor until coarsely chopped.
Assembly
  1. Combine the shredded Brussels sprouts with three-quarters of the almonds, cheese, and bacon, then toss to distribute.
  2. When ready to serve, add the dressing and toss the salad. Finish with the remaining almonds, cheese, and bacon. Add a few more tablespoons of olive oil if needed and toss again.

Notes

The serving amount varies depending on how the salad is served. For an entree-sized portion, it makes about 8-10 servings, while as a side it may provide closer to 14 servings. This was served for a gathering of eleven people with some left over. Keep leftovers in the fridge for 1-2 days.