# Chopped Brussels Sprout Salad with Creamy Shallot Dressing

Cuisine: western · Time: 40 minutes · Servings: 6

## Ingredients

- 30-40 brussels sprouts (makes about 4 cups shredded)
- 6 slices bacon
- 1 cup pomegranate arils
- 1/3 cup almonds
- 1/2 cup freshly grated Pecorino Romano cheese
- 1 shallot, chopped
- juice of one orange
- juice of one lemon
- 1/2 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Greek yogurt
- 1/3 cup oil
- up to 2 tablespoons water

## Steps

1. Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
2. Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.
3. Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
4. Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.

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Source: pinchofyum — https://pinchofyum.com/chopped-brussels-sprout-salad-creamy-shallot-dressing
Page: https://findfood.fun/en/recipes/1336
Language: en