Brussels Sprouts Salad With Bacon and Citrus Vinaigrette
I’ve used several methods when preparing this salad to shred the sprouts. From a handheld mandolin to cutting by hand, buying them pre-shredded to using a food processor. Since they’re so small, it can be time consuming and annoying. So far, my favorite method was using this awesome little immersion blender by Cuisinart with a chopper attachment.
One more side note, this makes a great breakfast “salad” topped with an over-medium egg.
1 1/2 lb Brussels sprouts, finely shredded
6 strips of thick cut bacon, or bacon ends, cut into strips or crumbled
1/2 cup almonds, chopped or slivered almonds
1/2 cup shredded parmesan cheese, or similar…something sharp
1/4 cup olive oil
2-3 tablespoons apple cider vinaigrette
1 lemon, juiced
1 orange, juiced
2 tablespoons bacon fat, reserved from cooking the bacon
1 shallot, minced
salt and pepper to taste
Cook the bacon on medium-high heat till done and crispy. Remove from pan using a slotted spoon and reserve about 2 tablespoons of bacon fat for the dressing.
Rinse the Brussels sprouts and remove any wilted or bad looking outer leaves, then shred finely using your preferred method. Add the shredded sprouts, bacon and almonds to a large bowl.
In a small bowl or mason jar, combine the dressing ingredients. Whisk or shake until well combined and emulsified. Pour dressing into the salad and toss till sprouts are well coated.
Salad can be served immediately or chilled for later. Great side … or main served with an egg on top for breakfast!
Originally published in “Don’t Be a (Sprout) Hater”