Fall Greens with Bacon and Pecorino Cheese
Brussels sprouts and kale are two of the best veggies to eat this time of year, offering tons of nutrients and packed with fiber. Paired with a little bacon and pecorino cheese this side dish is both healthy and delicious.
Dressing:
2 tbsp fresh lemon juicestrained
1 tbsp Dijon mustard
1 tsp finely minced shallot
1 garlic clovefinely diced
⅛ tsp salt
pepper to taste
¼ cup extra virgin olive oil
Salad:
3 cups thinly sliced kaleremove stems and discard (or save for vegetable stock)
1 lb Brussels sproutsfinely shredded
4 slices turkey baconchopped
¼ cup roasted almondschopped
½ cup pecorino or parmesan cheesefinely grated
1
Mix the salad dressing ingredients in a mason jar and seal with lid. Shake for a minute or until all ingredients are well combined.
2
In a large bowl, add salad ingredients and lightly toss. Drizzle dressing over the top and toss to incorporate. Enjoy!
Ingredients
Dressing:
2 tbsp fresh lemon juicestrained
1 tbsp Dijon mustard
1 tsp finely minced shallot
1 garlic clovefinely diced
⅛ tsp salt
pepper to taste
¼ cup extra virgin olive oil
Salad:
3 cups thinly sliced kaleremove stems and discard (or save for vegetable stock)
1 lb Brussels sproutsfinely shredded
4 slices turkey baconchopped
¼ cup roasted almondschopped
½ cup pecorino or parmesan cheesefinely grated
