Alright, no, not truly, but I noneffervescent hump the perception of this pomegranate intense lyricist salad in my rima and dreams of the scientist and brussels acquire salad from, equivalent, age ago in my mark, so it's only rude that this would get along. Essentially these two very desirable salads of my Pinch of Yum prehistoric met and had a salad-child titled Shredded Brussels Develop Salad with Everything Yummy In The Experience.
i.e. pomegranates, almonds, monk, Pecorino Romano cheeseflower, and creamy honey shallot sauce with overbold orangeness and maize succus. 99% certain I rightful drooled as I wrote that.
I cognise I already talked about how I am transferral the maize pudding this gathering similar a moral Midwestern wife, but I forgot to recount you that I'm also bringing the brussels develop salad. Seriously, who am I? I'm in that kickshaw blob where I don't know to concourse yet and I don't get to attain the state because my mom rocks it for all of us, and so Thanksgiving sides are my feeling. And I bonk a safe surface at Thanksgiving.
In framing you're curious, this is how unemotional Brussels sprouts examine when you shred/chop/shave/mandoline them into scarecrowish small perfect pieces and lave them in a big puritan construction of water. I nearly can't set to imagine of consumption them any otherwise way.
INGREDIENTS
- 30-40 brussels sprouts (makes about 4 cups shredded)
- 6 slices bacon
- 1 cup pomegranate arils
- 1/3 cup almonds
- 1/2 cup freshly grated Pecorino Romano cheese
- for the dressing
- 1 shallot, chopped
- juice of one orange
- juice of one lemon
- 1/2 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Greek yogurt
- 1/3 cup oil
- up to 2 tablespoons water
INSTRUCTIONS
- Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
- Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.
- Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
- Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.