Serves 8
40 min
Bacon and Brussels Sprout Salad
Recipe GLPR0600b9909c6913
A fresh and crunchy salad featuring thinly shaved Brussels sprouts combined with crispy bacon, toasted almonds, and sharp Pecorino-Romano cheese, dressed with a bright citrus vinaigrette made from lemon and orange juice emulsified with olive oil. This salad is naturally gluten-free and works wonderfully as a side dish or light main course.
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Ingredients
6 slices Bacon, 6 slices
4 dozen Brussels sprouts, 4 dozen
1 Lemon, 1 whole
1 Orange, 1 whole
½ cup Olive oil, ½ cup
1 large Shallot, 1 large, minced
1 cup Almonds, 1 cup
1 cup Pecorino-Romano cheese, 1 cup grated
Salt, to taste
Black pepper, to taste
Directions
Cook the bacon slices in a skillet over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel to drain and cool, then chop or crumble into bite-sized pieces.
Squeeze the juice from the lemon and orange into a large bowl. Add the minced shallot and whisk to combine.
Pour the olive oil into the bowl in a slow, steady stream while whisking continuously until the mixture becomes thick, creamy, and slightly lighter in color, forming an emulsion. Season generously with salt and pepper to taste. Refrigerate the dressing until ready to use.
Using a mandoline slicer or sharp knife, thinly shave the Brussels sprouts into thin, slaw-like strips, discarding the woody stems. Rinse and thoroughly dry the shaved sprouts.
Place the almonds in a food processor and pulse until coarsely chopped, leaving some texture and small pieces throughout.
In a large bowl, combine the shaved Brussels sprouts with three-quarters of the chopped almonds, three-quarters of the grated cheese, and all of the crumbled bacon. Toss gently to mix.
Just before serving, drizzle the citrus dressing over the salad and toss well to coat. Top with the remaining almonds, cheese, and bacon. If the salad seems dry, add a few extra tablespoons of olive oil and toss again. Serve immediately.
