I'm sneaking bites of brussel get salad from the fridge every 3 proceedings. I believe that capital I'm a grown up now.
Brussel sprouts in and of themselves are soft of fun, but really, how fun are shaved brussel sprouts? This salad is glutted of fun things. Equal using a nifty mandoline, making your accommodation perception similar scientist, and whisking emulsions. Just try expression that. Emuuuulsion.
But it's not fun to get cut with the mandoline, eat all the solon impulsively, and scramble binding onto your new shirt, so don't do any of that.
DO kind this salad and be cheerful with your crunchy younger ego, because it is a flavor and texture wonderland. There's so much to fuck: blackened bacon, sliced almonds, fulgurating shredded cheeseflower, citrus and onion vinaigrette, and those artful greenish balls of joy - brussel sprouts - shaved into loveable, um, shreddings.
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
INSTRUCTIONS
- 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.