Bacon and Brussels Sprout Salad

• lemon↗1
• orange↗1
• large shallot, minced↗1
• olive oil↗0.5 cup
• salt and pepper
• slices of cooked bacon, crumbles or chopped6
• dozen Brussels sprouts4
• almonds↗1 cup
• grated Pecorino Romano1 cup

Step-by-step instructions

1. 1

   Prepare and crumble the bacon.

2. 2

   Juice the lemon and orange into a large bowl together with the shallot. Gradually pour the oil into the bowl while whisking constantly to form an emulsion (it should look creamy rather than transparent). Generously season with salt and pepper. Refrigerate until ready to use.

3. 3

   Using a mandoline, slice the Brussels sprouts (stemless) into thin ribbons to achieve a shredded texture. I rinsed and dried them again after slicing to ensure they are completely clean.

4. 4

   Place the almonds in a food processor and pulse until coarsely chopped. Add 3/4 of the almonds, cheese, and bacon to the shredded Brussels sprouts; toss together. When ready to serve, dress the salad with the sauce and sprinkle the remaining almonds, cheese, and bacon on top. If needed, add a few more tablespoons of olive oil and toss again.