INGREDIENTS:
NOTE: amounts are for an entree sized portion for about 4. Halve all ingredients for a dinner side portion for about 4 people
1 lemon
1 orange
1 large shallot, minced
½ cup olive oil
salt and pepper
6 slices cooked bacon, crumbled or chopped
4 dozen brussels sprouts
1 cup almonds, coarsely chopped
1 1/4 cup grated Pecorino-Romano cheese
*Bonus points - add one poached egg on top per serving for more of an entree salad à la salade lyonnaise
INSTRUCTIONS:
Cook and crumble the bacon.Squeeze the juice of the lemon and orange into a large bowl with the minced 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 mandolin shave the brussels sprouts (not including the stems) into thin slices to make a shredded/slaw texture (or use a knife to chop finely). Place into a large serving bowl.
Add the almonds, cheese, and bacon to the shredded brussels sprouts; toss to combine. When ready to serve, toss with the dressing.
(adapted from Pinch of Yum)
