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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 1 Orange
- 1 lemon, or Lime
- 1 medium red onion
- 1/2 cup olive oil
- 1 salt & pepper to taste
- 1 large Avacado
- 6 slices of cooked bacon
- 1 cup slivered almonds, or chopped
- 4 dozen brussel sprouts shredded
- 1 cup grated Pecorino-Romano cheese
Method
- Cook then crumble the bacon.
- Squeeze the juice of the lemon, or line and orange into a large bowl with the red onion.
- Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent).
- Season well with salt and pepper.
- Refrigerate until ready to serve the salad.
- Using a mandoline, shave the brussel sprouts (do not include the stems) into thin slices to make a shredded/coleslaw texture.
- I always rinse and dry mine again after shaving them, just to be sure they were are totally clean.
- If not using almond slivers, then place whole 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.
- Chop, or slice avocado to your liking.
- 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.
