- 1 lemon
- 1 orange
- 1 large shallot, minced
- ½ cup olive oil
- salt and pepper
- 3 dozen brussel sprouts, chopped
- 1 cup almonds, chopped or halved
- 1 cup sunflower seeds
- 1 cup grated Pecorino-Romano cheese
- OPTIONAL INGREDIENTS:
- 6 slices cooked bacon, crumbled or chopped (optional)
- 1 cup dried cranberries (optional)
- 2 apples chopped (optional)
Over the Summer I was in Florida visiting the in-laws and I was introduced to brussel sprouts on a salad. It added another level of texture on the salad which I enjoyed. So I took a stab at creating my own brussel sprout salad. No roasting or frying pan is necessary for this recipe for these little adorable cabbage cousins.
- (if using bacon) 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.
- Chop brussel sprouts (not including the stems) 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 other toppings over the top. If needed, add a few more tablespoons of olive oil and toss.
Brighten the salad by adding apples, dried cranberries, toasted pecans, pumpkin seeds or avocado.