Bacon and Brussel Sprout Salad

• doses: 8 servings
• tempo ativo: 40 minutes
• tempo total: 45 minutes

Ingredientes

1 lemon

1 orange

1 large shallot, minced

1/2 cup olive oil

salt and pepper

6 slices cooked bacon, crumbled or chopped

4 dozen brussel sprouts

1 cup almonds

1 cup grated Pecorino-Romano cheese

Instruções

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.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 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 bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

Informação Nutricional

• Calorias: 235
• Gordura Total: 19.4 g
• Gordura Saturada: 2.6 g
• Gordura Trans: 0 g
• Colesterol: 4.1 mg
• Sódio: 166.4 mg
• Carboidratos Totais: 10.7 g
• Fibra Alimentar: 4.2 g
• Açúcares Totais: 2.3 g
• Proteína: 8.1 g