This crispy little fall salad managed to land on my menu twice in one week. I served it alongside pork loin and mashed potatoes when hosting a dinner party on the weekend. It was so tasty that I made it again for dinner later in the week.
This is a combination of thinly sliced brussels sprouts and tart apples topped with roasted almonds, crispy bacon and a citrus vinaigrette. It’s a festive dish that could be easily customized with the addition of dried tart cherries and pecans (in place of the almonds) for a Thanksgiving side.
The vinaigrette is ultra simple. A mix of orange and lemon zests, juices, Dijon mustard and olive oil. Technically there’s not any vinegar in this vinaigrette, but the acid in the citrus juices stands in for vinegar. It blends together nicely.
shaved brussels sprouts salad
1 lb brussels sprouts, cleaned, ends trimmed, and very thinly sliced
1 Granny smith apple, thinly sliced
1 cup raw almonds, roasted until lightly browned
6 slices bacon, cooked until crisp
1 cup parmesan cheese, shredded
for the vinaigrette:
zest of 1 orange
juice of ½ orange
zest of 1 lemon
juice of ½ lemon
1 ½ tsp Dijon mustard
salt and pepper to taste
¼ cup olive oil
Combine all of salad ingredients in a bowl. Toss.
Zest citrus fruits into a small bowl. Add freshly squeezed orange and lemon juice. Squeeze in a bit of Dijon mustard. Season with coarse salt and pepper. Whisk in olive oil.
Dress salad before serving. Toss to combine. This salad holds up surprisingly well in the fridge and makes an excellent lunch for the following day or two.