I cannot believe that Thanksgiving is already over! These fall-winter holidays go by so fast! At least I can live by the memories of all the food and good company!
I don’t know about you guys, but I feel like Thanksgiving has a lot of mushy dishes. Between the mashed potatoes and cornbread, to the sweet potatoes, and pies — mushy smushy! I wanted to incorporate a fresh and crunchy element to our meal, so I came up with the idea of using raw brussel sprouts versus the usual warm cooked brussel sprouts. I searched around for a bunch of recipes and I found one that used cold shredded brussel sprouts, and a freshly made citrus vinaigrette. To round it out, there hard crunchy bacon!
This salad/side dish is really easy to make. First, make the vinaigrette and refrigerate it — sorry no photos of it, I got too excited!
Second, fry the bacon in a skillet and lay it on some paper towels to degrease a little bit. This step is totally optional, but I recommend it because the bacon turns out less soppy and more crispy.Make sure you get a really big bowl to mix the salad. I bought pre-shredded pre-washed brussel sprouts from FreshDirect. The recipe calls for buying whole brussel sprouts and shredding them on a mandolin, but who has A) a mandolin in their NYC apartment and B) time to shred miniature little brussel sprout balls… Maybe when I have a huge kitchen one day with time and space for unnecessary kitchen gadgetry.
Throw together all of the salad ingredients, tear apart the bacon on top, mix in the vinaigrette, and toss the salad around so everything is well-coated. Here are some tasty close-ups of the salad. Mmmmm…..
Bacon and Shredded Brussel Sprout Salad(reprinted with minor alternations from pinchofyum.com’s recipe)
- 1 lemon
- 1 orange
- 1 large shallot, minced
- 1/2 cup olive oil or to taste (remember there will be some bacon fat too 🙂 )
- salt and pepper
- 6 slices cooked bacon (you can put a couple more pieces if you would like…)
- about 4 dozen shredded brussel sprouts
- 1 cup blanched/shredded almonds
- 1 cup grated Pecorino-Romano cheese (whatever grated hard salty cheese you have on hand should work — the first time I used Parmesan)
- Juice the lemon and orange into a small bowl. Mix the rest of the ingredients for the vinaigrette, and make sure it’s almost to the point of being nice and foamy. Cover the bowl and refrigerate it until you’re ready to serve the salad.
- Fry the bacon in a skillet. I placed the cooked bacon on a plate of paper towels to blot some of the bacon fat, but this step is optional.
- In a large bowl, dump out the shredded brussel sprouts. Stir in the chopped almonds, grated cheese, and tear apart the bacon with your fingers. Mix in the refrigerated vinaigrette and toss the salad around.
Serve and enjoy this fresh and tasty salad!