Bacon and Brussel Sprout Salad

• servings: 8 servings
• active time: 40 minutes
• total time: 45 minutes

Ingredients

1 lemon

1 orange

1 large shallot, minced

1/2 cup olive oil

salt and pepper

6 slices cooked bacon, crumbled or chopped

4 dozen brussel sprouts

1 cup almonds

1 cup grated Pecorino-Romano cheese

Directions

Cook and crumble the bacon.

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

Nutrition

• Calories: 235
• Total Fat: 19.4 g
• Saturated Fat: 2.6 g
• Trans Fat: 0 g
• Cholesterol: 4.1 mg
• Sodium: 166.4 mg
• Total Carbohydrate: 10.7 g
• Dietary Fiber: 4.2 g
• Total Sugars: 2.3 g
• Protein: 8.1 g