Raw shaved Brussels sprouts, crispy bacon, dried cranberries, shaved Parmesan, and a lemon Caesar dressing. The salad that converts Brussels sprout haters.
Remove outer leaves. Slice sprouts very thinly on mandoline or by knife. They should be feathery shreds, not chunky slices. Place in large bowl.
Cook bacon until crispy. Drain on paper towels. Reserve 1 tbsp fat. The bacon fat goes into the dressing.
Whisk egg yolk, lemon, Dijon, garlic, and Parmesan. Slowly whisk in olive oil and reserved bacon fat to emulsify.
Dress the sprouts and toss vigorously — they need to be massaged slightly into the dressing. Rest 10 minutes before serving. The acid softens the sprouts perfectly.