Bacon and Brussels Sprout Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Using a mandoline or food processor with a slicing blade, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture.
  • Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup 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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