Chopped Brussels Sprout Salad with Creamy Shallot Dressing

• brussels sprouts (makes about 4 cups shredded)↗30
• slices bacon↗6
• pomegranate arils↗1 cup
• almonds↗0.33333333333333 cup
• freshly grated Pecorino Romano cheese0.5 cup
• shallot, chopped↗1
• juice of one orange1
• juice of one lemon1
• salt↗0.5 teaspoon
• honey↗1 tablespoon
• Greek yogurt↗2 tablespoon
• oil0.33333333333333 cup
• up to 2 tablespoons water2 tablespoon

Step-by-step instructions

1. 1

   Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.

2. 2

   Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.

3. 3

   Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.

4. 4

   Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.