This salad was inspired by one I (regularly) paid too much for when we lived around the corner from Murray’s Cheese in the West Village. While I missed and craved the Murray’s version, it was more of a fall or winter treat, with its spiced apples and pecans. The warm San Francisco weather called for something bright and fresh, and this recipe achieves that while adhering to its hearty roots.
We celebrated a summer Sunday evening with this salad and grilled flank steak. It makes excellent leftovers and would probably be amazing topped with a poached egg. I hope you enjoy!
- 2lbs brussels sprouts, cleaned and sliced thinly
- 5 slices bacon, cooked until very crisp and cooled to room temperature
- 1/2 cup grated Pecorino Romano (or other sheep’s milk cheese)
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tbsp whole grain mustard
- dash of salt
- pepper to taste
To make the dressing, whisk together the lemon juice, olive oil, mustard, salt, and pepper. Toss the brussels sprouts with about half of the dressing. Chop the bacon into very small, crumb-like pieces. Add the bacon and cheese to the brussels sprouts, and toss until evenly distributed. Pour in more dressing and continue to mix until your desired consistency is achieved. Eat immediately or save for later.