BRUSSELS SPROUTS SALAD
…who thought healthy could taste so good…
…all fresh, all natural, all easy…
…as you can see I am stilling working on my first ‘Pretty Red Cocktail’…
Galley Kat Note:
*I have also used pine nuts or
sunflower seeds or
pumpkin seeds
or a mixture of all
**I sometimes add a bit of agave syrup to sweeten the dressing.
adapted from one of my favourite food bloggers,
Lindsay
BRUSSELS SPROUTS SALAD
Author: Galley Kat
Ingredients
- 1 lemon
- 1 orange
- 1 large shallot minced
- ½ cup olive oil
- salt and pepper
- 6 slices cooked bacon crumbled or chopped
- 4 dozen brussel sprouts
- *1 cup slivered almonds
- 1 cup dried cranberries
- 1 cup grated Pecorino-Romano cheese
Instructions
- Cook and crumble the bacon.
- **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.
- Season generously with salt and pepper.
- Refrigerate until ready to use.
- Using a sharp knife shave the brussel sprouts
- into thin slices to make a shredded/slaw texture.
- Add ¾ 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.
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