Bacon and Brussel Sprout Salad

Name: Salad Bacon dan Kecambah Brussel
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8 porsi
Cuisine: Indonesian
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

This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing.

⏱️ 45 min 🔪 Prep: 40 min 🔥 Cook: 5 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

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

Steps

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 (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
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.
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.