BRUSSELS SPROUT AND BACON SALAD WITH CRANBERRIES

Filed under Salads

Ingredients
Zest and juice of one lemon

Juice of one orange

1 large shallot, finely chopped

1 clove garlic, minced

½ cup olive oil

2 teaspoons sugar

Salt and pepper, to taste

4 dozen Brussels sprouts

6 slices bacon, cooked and crumbled

1/2 cup toasted almonds, coarsely chopped

1 cup dried cranberries

 

Directions

In a medium bowl, combine lemon juice and zest, orange juice, shallot, and garlic.  Pour the oil into the bowl in a steady stream, whisking constantly.  Continue whisking until mixture is more creamy than transparent.  Stir in sugar then season with salt and pepper.  Refrigerate until ready to use.  Using a food processor or mandolin, thinly slice the Brussels sprouts (not including the stems) to make a shredded/slaw texture.  When ready to serve, toss the Brussels sprouts with the dressing.  Stir in the bacon, almonds and dried cranberries.

 

Let's Dish

I may never eat cooked Brussels sprouts again!  I absolutely loved this salad, and kept wondering why I'd never though of using Brussels sprouts in a slaw-like salad before.  They are, after all, like tiny cabbages.  I served this at Thanksgiving and am planning to serve it again at Christmas.  I think the festive colors will make for a beautiful presentation on my holiday table.  And I love a side dish that isn't going to take up oven space.  Who knew Brussels sprouts could be so exciting?

 

Who Dished It Up First

Adapted from Pinch of Yum