Well! I’m back. After a week of tests, I’ve been slowly cleaning up the apartment, finding the kitchen counter under a mess of dirty dishes, and actually making something other than oatmeal for pretty much the first time all week. It feels great. I also got a haircut and dyed my hair (red – I needed a change). Tonight, I’ll catch up on all my TV shows and binge on this salad.
- 2 lemons**
- 1 shallot, minced
- 1/2 cup extra virgin olive oil
- salt & pepper, to taste
- 6 slices bacon, cooked & chopped into small pieces
- 2 lbs. brussels sprouts (about 4 dozen)
- 1 cup almonds, chopped
- 1 cup freshly grated asiago cheese
Place the minced lemon into a small bowl, and squeeze the juice of the two lemons over top. Pour in the oil, and whisk until it becomes pale and creamy (it forms an emulsion here). Season with salt and pepper, and place in the fridge until the rest of the salad is ready.
Thoroughly clean your brussels sprouts, and chop off the ends. Using a food processor with the shredding blade attached (or mandolin), shred the brussels sprouts. Transfer to a large bowl.
Without cleaning the food processor, add the almonds, and process until coarsely chopped. Place them in the large bowl with the brussels sprouts, and shred the asiago cheese with the shredding blade in your food processor. Add the cheese and the crumbled bacon to the bowl, and toss until well mixed.
Once ready to serve, toss the salad with the dressing. Store leftovers in the refrigerator (they taste even better as the flavors mingle even more).
**If you find that the dressing is too sour/tangy with two lemons (I personally love it), feel free to use one orange and one lemon, or add some stevia drops or a teaspoon of maple syrup to the dressing.
adapted from Pinch of Yum