Bacon and Brussel Sprout Salad Recipe #vegetarian #glutenfree

I'm sneaking nibbles of brussel grow serving of mixed greens from the cooler at regular intervals. I imagine that implies I'm an adult at this point. Brussel grows all by themselves are somewhat fun, however, how fun are shaved brussel grows? This serving of mixed greens is loaded with fun things. Like utilizing a clever mandoline, making your home smell like bacon, and whisking emulsions. Simply take a stab at saying that. Emuuuulsion.

In any case, it's awful to get cut with the mandoline, eat all the bacon indiscreetly, and whisk dressing onto your new shirt, so don't do any of that.

DO make this serving of mixed greens and be content with your crunchy minimal self, since it is a flavor and surface wonderland. There's such a great amount to cherish: smoky bacon, hacked almonds, sharp destroyed cheddar, citrus and shallot vinaigrette, and those charming green bundles of happiness – brussel grows – shaved into cute, um, shreddings. My insane delightful siblings are confirmation that this plate of mixed greens is not kidding YUM. Indeed, even these wild ones looooved the sprouts.

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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

1. Cook and crumble the bacon.
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.
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.
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.

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