Bacon and Brussels Sprout Salad

Instructions

1. 1

   Cook the bacon in a large skillet over medium heat until crispy. Remove from the pan, let cool, and then chop into bite-sized pieces.

2. 2

   While the bacon is cooking, trim the ends off the Brussels sprouts and then thinly slice them to create shredded sprouts. You can use a food processor with a slicing attachment, a mandoline, or a sharp knife.

3. 3

   In a dry skillet over medium heat, toast the almonds until they are golden brown and fragrant. Be careful not to burn them. Once toasted, remove from the pan and let them cool before roughly chopping.

4. 4

   In a large bowl, whisk together the olive oil and lemon juice. Season with salt and black pepper to taste.

5. 5

   Add the shredded Brussels sprouts to the dressing in the bowl and toss to coat evenly.

6. 6

   Add the chopped bacon, toasted almonds, and shredded Parmesan cheese to the Brussels sprouts and toss the salad until everything is well combined.

7. 7

   Taste and adjust seasoning if necessary. Serve immediately or let the salad sit for about 10 minutes to allow the flavors to meld together before serving.