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Lemon Parmesan Bacon Shaved Brussel Sprouts Salad


I think brussel sprouts could be the new kale for me. I had a shaved brussel sprouts salad at a local restaurant. Honestly, it was  Breakfast with shaved brussel sprouts saladokay but I just knew it could be better.  I had to buy brussel sprouts immediately.  The downside of this dish is shaving the brussel sprouts. They have to be cut into really fine shreds.  It’s not something you can use a mandoline with because it’s such a small awkward round ball…which leaves hand chopping which takes some serious concentration. The brussel sprouts needs to be cut to like 1/16 of an inch. Any thicker and they can be sorta of bitter.  The dish is best made in advance for best results, as in overnight. The longer the flavors marinate, the better.  I actually just made enough for 2.5 the first time to make sure I liked the dressing I was going to use.  It was so good, I even added it to my breakfast plate the next morning. I was just sad there wasn’t more. Which prompted me to shave the rest of my brussel sprouts the next day to make some more. You could really use any sort of dressing on this but I think you really needs something acidic to sort of acid cook the course leaves. So my first thought was lemon or apple cider vinaigrette.  I ended up with this beautiful creation: Lemon Parmesan Bacon Shaved Brussel Sprouts Salad. My mouth waters saying this aloud.
 Lemon Parmesan Bacon Shaved Brussel Sprouts Salad
We are fans of brussel sprouts here already, especially roasted with (garlic, bacon and parmesan cheese). But this is seriously my new favorite way to enjoy brussel sprouts. I hope you’ll give it a try! Bon appetite!
Ingredients
  1. 2 cups of shaved brussel sprouts
  2. 1/4 small red onion
  3. 1 clove garlic, minced
  4. 3 tbsp of fresh lemon juice
  5. 4 tbsp of olive oil
  6. 1/2 tsp honey, sucanat or evaporated cane sugar
  7. 1 tsp dijon mustard
  8. 1/2 cup (or more) Freshly grated parmesan cheese
  9. Real salt and pepper
  10. Pastured bacon, cooked and chopped
Instructions
  1. Chop your red onion into paper thin slices.
  2. Shave your brussel sprouts carefully to 1/16" thin and add onions and brussel sprouts to medium side bowl.
  3. In a separate bowl, mix together lemon juice, honey, mustard, minced garlic, and olive oil and pour over brussel sprouts.
  4. Add in cheese.
  5. Season generously with real salt and pepper and toss to coat evenly.
  6. Marinate in the fridge overnight for best taste.
  7. Add chopped bacon right before serving.

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