Bacon and Brussel Sprout Salad

Name: Bacon and Brussel Sprout Salad
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
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

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Prep Time: 40 minutes

Cook Time: 5 minutes

Total: 45 minutes

Servings: 8

Author : Pinch of Yum, adapted from Michael Chiarello at Bottega

thanksgiving salad brussels sprout salad

Ingredients

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Instructions

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Step 1

Cook and crumble the bacon.

Step 2

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.

Step 3

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.

Step 4

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.