1. Cook the bacon slices until they’re crispy. Then, drain them on a paper towel-lined plate and let them cool. For less mess, make crispy oven-cooked bacon. While the bacon is in the oven, start prepping the remaining ingredients.
2. Toast the sliced almonds. Cook the almond slices in a dry, heavy-bottomed skillet over medium heat. Cook and stir until they’re fragrant. This will only take about 3 minutes. They’re easy to burn, so watch them closely. Dump them onto a plate and let them cool to room temperature while you shave the Brussels sprouts.
3. Shave the Brussels sprouts. Wash the Brussels sprouts and remove any loose outer leaves and brown leaves. Then, shave the Brussels sprouts into very thin slices. You can use a mandolin slicer, a sharp knife, or a food processor. See the notes in the recipe post for more tips on this. This will make about 5 cups of shredded Brussels sprouts.
4. Assemble the salad. Add the shaved Brussels sprouts to a large mixing bowl. Crumble or chop the cooked and cooled bacon into small pieces and add them to the bowl of Brussels sprouts.
5. Grate the parmesan. Use the larger holes on a box grater to coarsely grate ½ cup of shredded parmesan cheese and add it to the bowl.
6. Toss in the dressing. Make the citrus vinaigrette (recipe follows)and pour it into the salad bowl. Use tongs to toss the salad to combine everything.

Serve immediately or refrigerate until ready to serve.

Make the citrus vinaigrette:

1. Use a citrus squeezer to juice the 2 lemons, and add the lemon juice to a mason jar.
2. Peel and finely mince the garlic clove. Add the minced garlic to the mason jar.
3. Add the remaining ingredients to the jar and close the lid. Then, shake it until an emulsified dressing forms. 

*If you don’t have a mason jar handy, add the lemon juice, minced garlic, salt, and pepper to a small mixing bowl. Then, slowly drizzle in the olive oil while whisking it constantly.