Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan

Ingredients

• 1 lb. Brussels Sprouts, preferably pre-trimmed
• 6 slices thick bacon
• 1/2 cup slivered almonds
• 1/3 cup coarsely grated Parmesan
• Salt and fresh-ground black pepper to taste
• 2 T bacon grease from pan drippings
• 1 T olive oil
• 2 T fresh-squeezed lemon juice
• 1 T Dijon mustard
• 2 T red wine vinegar
• 1 T maple syrup

Directions

1. Trim the Brussels sprouts if they need it, then halve them. If you are moving quickly, you can leave them whole and slice them in the food processor, which helps keep the pieces from becoming too fine. Slice the Brussels sprouts thinly, using the slicing blade of a Cuisinart Food Processor, a Mandoline Slicer, or a sharp knife. Transfer the sliced Brussels sprouts to a salad bowl.
2. Measure the almonds, then add them to a dry skillet over medium-high heat. Toast until they smell nutty, about 2 minutes, watching closely so they do not burn.
3. Cut the bacon into short, thick pieces. Cook it in a hot skillet until very crisp, then move it to paper towels to drain and cool. Press with another paper towel if you want to blot off extra grease.
4. Spoon 2 tablespoons of bacon grease from the skillet into a glass measuring cup. Pour off the remaining grease, but do not clean the skillet. If you do not want to use bacon grease, substitute 2 more tablespoons olive oil.
5. Add the olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup to the measuring cup, then whisk until the dressing comes together.
6. Pour the dressing into the same skillet used for the bacon and warm it until it bubbles. Add the hot dressing to the Brussels sprouts and toss to coat. Fold in the chopped bacon, toasted almonds, and Parmesan, stirring gently.
7. Add salt and fresh-ground black pepper to taste. If this is headed for a holiday table, you can add dried cranberries.