Bacon And Brussels Sprout Salad - cooking recipe

Ingredients

1 lemon
1 orange
1 large shallot, minced
1/2 cup olive oil (more if needed)
salt and pepper
6 slices bacon, cooked and crumbled
48 fresh Brussels sprouts, rinsed and dried
1 cup almonds, divided (Marconas or see note in description)
1 cup grated pecorino romano cheese

Preparation

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
Using a mandoline or food processor with a slicing blade, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture.
Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 cup almonds, cheese and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.