BRUSSELS SPROUTS AND BACON SALAD
Crunchy Brussels sprouts with bacon and a citrus, olive oil dressing
Servings 6 servings
Ingredients
- 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
Instructions
- 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.
Notes
1. To finely shred the Brussels sprouts, use a small handheld mandoline, (watch your fingers), or cut in half and slice flat side down so the sprout is stable and you don't cut yourself. Use a very sharp knife for best results.
2. Fluff and break up the sprouts once cut.
3. Discard the last 3/8 inches of the sprout which is the tough core.