BACON & BRUSSELS SPROUT SALAD

Bacon & Brussels Sprout Salad image

Provided by Alice C @Alliebaba

Number Of Ingredients 12

FOR THE DRESSING
1 - lemon, juiced
1 - orange, juiced
3 tablespoon(s) apple cider (not vinegar, just regular apple cider)
1 medium shallot, minced
1/2 cup(s) olive oil
1/2 teaspoon(s) salt & pepper to taste
FOR THE SALAD
48 medium brussels sprouts (approx 4 dozen)
1 cup(s) almonds, finely chopped
6 slice(s) cooked, crumbled bacon
1 cup(s) parmesan cheese, grated (asiago or gruyere are also good)

Steps:

Combine the lemon juice, orange juice, apple cider and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
Slice the brussels sprouts with a mandolin, taking care of your fingers, and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom. Discard the remaining bottom stem part since it's not very leafy anyway. The thinner the shreds, the better the salad. Toss the shreds and loosen them with your fingers to separate and fluff them.
Add the remaining ingredients to the salad and toss with the dressing. Serve immediately or within a few hours of tossing.