bacon & brussels sprout salad
This recipe originally came from "A Pinch of Yum" website. I use balsamic vinegar instead of the apple cider since that is what I had on hand.
prep time
30 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- FOR THE DRESSING
- 1 - lemon, juiced
- 1 - orange, juiced
- 3 tablespoons apple cider (not vinegar, just regular apple cider)
- 1 medium shallot, minced
- 1/2 cup olive oil
- 1/2 teaspoon salt & pepper to taste
- FOR THE SALAD
- 48 medium brussels sprouts (approx 4 dozen)
- 1 cup almonds, finely chopped
- 6 slices cooked, crumbled bacon
- 1 cup parmesan cheese, grated (asiago or gruyere are also good)
How To Make bacon & brussels sprout salad
-
Step 1Combine the lemon juice, orange juice, apple cider and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
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Step 2Slice the brussels sprouts with a mandolin, taking care of your fingers, and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom. Discard the remaining bottom stem part since it's not very leafy anyway. The thinner the shreds, the better the salad. Toss the shreds and loosen them with your fingers to separate and fluff them.
-
Step 3Add the remaining ingredients to the salad and toss with the dressing. Serve immediately or within a few hours of tossing.
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