One of my friends is a chef. He was over cooking with me yesterday and we were talking about quality ingredients and how when they are prepared well, it’s all you need. When your body feels tired and yucky after a processed meal, it’s an allergic reaction to all the chemicals and unknown ingredients you just ingested.
I’m always amazed at how simple recipes can be so delicious. The flavors are bright and you don’t need much to feel satisfied. Like how this brussel sprout salad can be dinner. I have to admit, I am not a fan of brussel sprouts. My previous experiences have been bland and mushy. But, this recipe serves them up raw (what!?) with the right amount of salty tang.
I found the recipe on the website A Pinch of Yum: (serves 10)
- 1 lemon
- 1 orange
- 1 large shallot, minced
- 1/2 cup olive oil
- salt and pepper
- 6 slices cooked bacon, crumbled or chopped
- 4 dozen brussel sprouts
- 1 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.
- Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
- Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 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. If needed, add a few more tablespoons of olive oil and toss.