Ingredients
- 2 pounds Brussels Sprouts
- 1 lemon
- 1 orange
- 2 minced shallots
- ½ cup avocado oil
- 8 slices bacon
- 1 cup slivered, toasted almonds
- 1 cup grated Pecorino-Romano Cheese
- Salt
- Pepper
Directions
- Preheat oven to 350 degrees. Place the slivered almonds on a baking sheet in a single later. Bake for 7-8 minutes, until they become fragrant and golden brown. Stir frequently and remove as soon as you see the almonds turning golden brown. Remove the almonds from the pan and place on a plate to stop the cooking.
- In a medium skillet, cook the bacon until crisp, about 10-12 minutes. Once cooked, place on a paper towel lined plate.
- Remove all but 1 tbsp bacon grease from the frying pan. Over low heat, sauté the shallots for 3 minutes, until soft.
- In medium bowl, squeeze the juice of the lemon and orange and add the cooked shallots. Whisk together.
- Once the juice and shallots are whisked together, begin slowly pouring in the avocado oil, continuing to whisk the entire time. Add a pinch of salt and pepper, and continue to whisk for 1-2 minutes until the dressing is creamy and not transparent.
- Remove the stems from the Brussels Sprouts and thinly slice, creating a slaw-like texture. Place them in a large bowl.
- Pour the dressing over the sprouts, tossing gently. Then add the cheese, bacon, and toasted almonds. Serve right away!
Notes: If you are not serving right away, you can mix everything together except the dressing and almonds. Add the dressing and almonds right before serving.