Bacon and Roasted Brussel Sprout Salad

Ingredients:

1 bag of fresh organic brussel sprouts

6-8 slices of smoked uncured organic bacon (I like the thick slices from whole foods)

1 lemon

1 regular size orange

1 large shallot, minced

½ cup extra virgin olive oil

½ cup chopped raw almonds

1 cup grated Pecorino-Romano Cheese (found in the Italian cheese section at whole foods)

Garlic Powder

Kosher Salt and Pepper for taste

Butter Cooking Spray

Let the prepping begin:

Pre-heat oven to 350 degrees.  Cut the ends off each brussel sprout, and then slice them into halves.   Place them on a cookie sheet and spray them with butter flavored cooking spray.  Sprinkle generously with garlic powder and black pepper.   Place in oven and bake for about 20 minutes.

In a skillet cook bacon over medium heat until crispy.   Let cool for a few minutes than chop the bacon into small pieces and set aside.

Chop or hammer out raw almonds and set aside.  Grate pecorino cheese and set aside. 

Remove brussel sprouts from oven and let cool off.  The sprouts should be a little crispy on top and somewhat tender all over but not mushy.  Once cool, chop the brussel sprouts.

In a bowl, drop in chopped brussel sprouts, bacon, cheese and almonds and blend together.

Dressing:

Get out a small mixing bowl.  Mince shallots and put in bowl.  Slice and juice lemon and orange into bowl, removing any seeds from the bowl.  Pour in olive oil and sprinkle a little black pepper and kosher salt for taste.  Whisk all ingredients together and set aside.

I like to blend the dressing over the salad then serve it up.

Simply refreshing…