Shaved Brussels Sprouts Salad With Bacon Vinaigrette Recipe 445

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!

Steps:

• To prepare the Brussels sprouts, using a mandoline, a very sharp knife, or the thinnest slicing blade on a food processor, very thinly slice the Brussels sprouts into fine shreds. Transfer to a serving bowl and, using your hands, fluff and separate the shreds. In a frying pan over medium heat, fry the bacon until brown and crisp and the fat renders, about 5 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel, then sprinkle over the salad. Discard all but ¼ cup of the hot bacon fat. Re-warm over medium then whisk in the grainy mustard, cider vinegar, and honey until well combined. Drizzle over the shaved Brussels sprouts and apples and season with salt and pepper. Toss gently and serve.

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.