Brussels sprouts are a member of the cabbage family, brassica. A variation on coleslaw, this is a hearty salad that also makes a great side dish. The name coleslaw is from the Dutch word koolsla, referring to a cabbage salad. Coleslaw is first mentioned in an 18th century cookbook, though there is evidence that ancient Romans also enjoyed dressing cabbage with vinegar, eggs, and spices. Try this recipe in the fall, as Brussels sprouts do well in the cold and produce sugar after a frost, which helps eliminate bitterness. Similar recipes include cranberries or apples and a variety of nuts and cheeses. Brussels sprouts can be cooked a variety of ways, but this salad maintains their raw crunchiness.
Recipe Servings: 10
- 1 lemon
- 1 orange
- 1 large shallot, minced
- ½ cup olive oil
- 6 slices cooked bacon, crumbled or chopped
- 4 dozen brussels sprouts
- 1 cup almonds
- 1 cup grated Romano cheese
- Salt, to taste
- Ground black pepper, to taste
- Squeeze the juice of the lemon and orange into a large bowl with the shallot.
- Pour oil into bowl in steady stream, whisking to emulsify. Appearance should be creamy.
- Season with salt and pepper and refrigerate.
- Remove outer leaves and trim nubs from Brussels sprouts. Wash and dry.
- Use a mandoline to shred Brussels sprouts.
- Coarsely chop almonds with knife or by pulsing in food processor.
- Add ¾ each of almonds, cheese, and bacon to Brussels sprouts. Toss to combine.
- Before serving, toss with dressing and sprinkle with remaining almonds, cheese, and bacon.
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