Shredded Brussels Sprout Salad with Citrus Vinaigrette
A crisp raw brussels sprout salad with bacon and almonds topped with a vibrant citrus vinaigrette. Adapted from [Pinch of Yum|http://pinchofyum.com/bacon-and-brussel-sprout-salad] and Michael Chiarello.
Yields: 4 servings
Ingredients
- For the Vinaigrette:
- 1 lemon, juiced
- 1 orange, juiced
- 1 large shallot, minced
- 1/2 cup olive oil
- salt and pepper
- For the Salad:
- 6 slices cooked [bacon|http://alaskascratch.wpengine.com/2013/01/16/how-to-bake-bacon/], crisp-cooked and crumbled
- 2 dozen brussels sprouts, stems removed and finely shredded*
- 1 cup almonds, roughly chopped
- 1 cup Pecorino-Romano cheese, grated
Instructions
In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside.
In a serving bowl, toss together the bacon, brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.