2lbs Brussels Sprouts, cleaned and trimmed of large stem pieces
6oz Dried Cranberries (I buy THESE, from Steve's)
1/2 cup Roasted and Salted Shelled Pistachios, roughly chopped (I use THESE)
1/2 cup Fresh Lemon Juice
Rendered Fat from 6 Slices of thinly sliced Bacon plus Extra Virgin Olive Oil to make 1/2 cup of Fat
1/2 cup chiffonade of Fresh Mint Leaves, lightly packed
2 T. Bavarian Seasoning
2 tsp. Sea Salt, or more to taste
NOTE: I'm doing a Whole30 right now, but if you're not- 1 T. of Dijon Mustard would be a really nice addition to this vinaigrette.
- Using the grater attachment of a food processor, shred the brussels sprouts. Transfer to a large bowl.
- In a small bowl, whisk together the lemon juice, mint, Bavarian Seasoning, and sea salt. Slowly whisk in the 1/2 cup oil. Add additional seasoning, if needed.
- Add half of the dressing to the brussels sprouts and toss well to combine, adding more dressing as needed. Top with chopped pistachios, dried cranberries, and bacon pieces and serve.