Brussels sprouts are really not my favorites. Usually they are cooked, steamed or boiled and I think they have a bitter flavor. Well this Brussels sprout salad is none of those. No cooking necessary. These are fine slivers of greens, mixed with bacon and almonds, then coated with a citrusy olive oil dressing, creating a nice crunchy salad. If you have been picked to bring a salad to Thanksgiving dinner, this one should be on your short list. I know your friends and family would be impressed!
The dressing coats the greens but not excessively. The taste of the orange and lemon comes through and there’s just a hint of sweetness from the apple cider. The parmesan cheese adds richness and this salad is a winner. Hope you try it.
BRUSSELS SPROUTS AND BACON SALAD
- Juice of 1/2 orange
- Juice of 1/2 lemon
- 1 small shallot , finely chopped
- 2 tbsp apple cider , (not apple cider vinegar)
- 1/4 cup olive oil
- 1/4 tsp salt and pepper
- 1 pound fresh Brussels sprouts , sliced very thin with knife or mandoline
- 1/2 cup roasted almonds , pulsed in food processor into pieces
- 1/2 cup grated aged parmesan , (use additional cheese to top servings if desired).
- 3 slices bacon , cooked crispy and crumbled or chopped
- In a small bowl, add orange and lemon juice, apple cider, salt and pepper. Whisk in olive oil until creamy. Refrigerate until needed.
- Thinly slice the Brussels sprouts, (see notes).
- In a large bowl, add Brussels sprouts, almonds, parmesan and bacon bits. Toss to combine.
- Drizzle dressing on the salad and mix well.
- Serve immediately or refrigerate for up to three hours.