You are not alone...brussel Sprouts scare everyone. Even when I told my very own mom about this recipe she sounded skeptical! She told me that she has never had a brussel sprout that she liked, and I told her that she hasn’t’ had mine! I have two recipes, one quick, one that takes a little more time, that I urge you to make if you are scared of this delicious veggie! These Roasted Brussel Sprouts give a deep, garlic flavor, while this Steamed Brussel Sprouts recipe is light and fresh. While this recipe has raw brussel sprouts, it is totally different than cooked. It almost tastes like a cabbage salad...BUT it has bacon and Parmesan!!! That makes it right up my husbands ally, and it’s just how I drew him in to eat this healthy side dish:) You and your family will love it, too...give it a shot.
Bacon and Brussel Sprout Salad
1 shallot, minced
1/4 cup olive oil
salt and pepper
6 slices cooked bacon, crumbled or chopped
1 dozen brussel sprouts
1/2 cup almonds
1 cup grated Pecorino-Romano cheese
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.
Cut off stems to brussel sprouts, peeling off the 4 outer leaves. Using a mandoline or sharp knife, shave the brussel sprouts into thin slices to make a shredded/slaw texture. Rinse and dry to be sure they are clean.
Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ 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.
Serves 3 as a side dish
Recipe from pinchofyum.com