Brussel Sprout Salad Ingredients
½ lb bacon, cooked and crumbled
1 bag brussel sprouts
1 shallot, minced
½ cup garlic olive oil
1 cup almonds
1 cup parmesan cheese, grated
Prep the vinaigrette by squeezing juice of lemon and orange into a bowl. Add in shallots and a pinch of salt and pepper. Slowly pour in the black pepper olive oil while whisking to emulsify and thicken vinaigrette. Refrigerate until needed.
Remove stems from brussel sprouts and add to a food processor. Using the chop function to transform sprouts to a shredded texture. Remove from processor.
Add almonds to food processor. Chop coarsely.
To a large salad bowl, add brussel sprouts, chopped almonds, bacon crumbles and half of parmesan cheese. Drizzle vinaigrette over salad mixture. Toss until well combined. Season with salt and pepper and top with remaining parmesan cheese.