The salad. As promised.
And if you are a brussel sprout hater–or even just brussel sprout ambivalent–or possibly a brussel sprout agnostic–give this a try. For some reason, combining raw brussel sprouts with vinaigrette, bacon, and Pecorino-Romano makes magic. Delicious, brussely magic.
That’s actually not that surprising, now that I think about it. I could probably cover Henry with those three things and I’d want to eat him.
I’m sorry I said that.
Bacon Brussel Sprout Salad (adapted from Pinch of Yum)
for the vinaigrette
- 1 shallot
- 2 cloves garlic
- juice of 1 lemon
- juice of 1 orange
- 1/2 C olive oil
- salt and pepper to taste
for the salad
- 1 pound fresh brussel sprouts (I bought ’em already washed to make this more painless)
- 4-5 slices thick-cut smoked bacon
- 1/2-1 C finely grated Pecorino-Romano cheese
- 3/4 C toasted almonds, roughly chopped
Set up the vinaigrette first by making an emulsion (this, my friends, is easier than it sounds). In a large-ish bowl, finely chop the shallots and garlic, and add the lemon and orange juice. Slowly add the olive oil in a very thin stream, whisking vigorously while you pour. This should quickly make an emulsion–the mixture should look less transparent, and you shouldn’t see any obvious juice/oil separation. Set the vinaigrette aside (in the fridge) while you assemble your news team.
To make the salad, cook and crumble the bacon, and toast the almonds at 350 degrees for about 10 minutes (stop before burning).
If you have a mandoline, you can use that to shred the brussel sprouts. You can also use that slicer setting on a food processor, or just stick to a good ol’ knife and cutting board.
A mandolin would probably not help, though it would be fun.
Combine the brussel sprouts, bacon, cheese, and roughly chopped almonds together and toss.
I like to serve the vinaigrette alongside the salad instead of dressing it beforehand, mostly because
- I like to choose how much goes on my salad
- I can have leftovers the next day that aren’t soaked and wilty.
Bitter, mushy sprouts are a thing of the past. Think crisp, crunchy, greens that can stand up to a vinaigrette and also make you melt on the inside.
Trust me on this one.
Things are going swimmingly over in cat land. They’ve been on their best behavior, so we let them briefly meet while distracting them with treats. Emerson walked right by Henry while Henry was gorging himself on treats, and wandered off by himself. After a few minutes, Henry walked up to Emerson for a few investigative sniffs, and started Emerson into leaping on the bed, during which a short hissing/paw-raising battle took place, ’till we distracted them with food and separated them again.
So far, so good, I think. Actually better than I expected, and relatively pain-free thus far.
In other news, Emerson can jump to the top of the refrigerator from the floor! Henry has never even attempted such an epic jump, and rightfully so. He’s kind of a wimp compared to our new giant dog-cat.
But I still love Henry the most.