Weather: 34 degrees and overcast, snow is a possibility
What I’m listening to: kids programming on PBS, my daughter is home sick today
When I was in the supermarket yesterday, there were some huge brussels sprouts. So huge and glorious in fact, that I had to stop, to touch them and to handle them and say “Wow” with my mouth agape. I’m sure the other shoppers thought I was completely nuts. I can hear them saying, It’s just a brussels sprout, for Pete’s sake. But to me, there is no such thing as just a brussels sprout. You can read all about my feelings on brussels sprouts and the power of food as one of the world’s great equalizers here.
Shredded Brussels Sprout Salad with Citrus Vinaigrette
A crisp raw brussels sprout salad with bacon and almonds topped with a vibrant citrus vinaigrette. Adapted from [Pinch of Yum|http://pinchofyum.com/bacon-and-brussel-sprout-salad] and Michael Chiarello.
Yields: 4 servings
- For the Vinaigrette:
- 1 lemon, juiced
- 1 orange, juiced
- 1 large shallot, minced
- 1/2 cup olive oil
- salt and pepper
- For the Salad:
- 6 slices cooked [bacon|http://alaskascratch.wpengine.com/2013/01/16/how-to-bake-bacon/], crisp-cooked and crumbled
- 2 dozen brussels sprouts, stems removed and finely shredded*
- 1 cup almonds, roughly chopped
- 1 cup Pecorino-Romano cheese, grated
In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside.
In a serving bowl, toss together the bacon, brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.