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“Salad” of Brussels sprouts, bacon, and sherry recipe

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Ingredients

Adjust Servings:
2 pounds Brussels sprouts (Kelly gets his from Woodson Ridge Farms in Oxford, Mississippi)
½ cup Olive Oil
2 tablespoons Sherry Vinegar
¼ pound sliced Bacon (Kelly likes to use Benton’s hickory-smoked country bacon from Madisonville, Tennessee), cut across into strips
2 Shallots , minced
4 Garlic cloves, minced
2 tablespoons fresh Thyme leaves
Kosher Salt
freshly ground Black Pepper

“Salad” of Brussels sprouts, bacon, and sherry recipe

  • Serves 4
  • Medium

Ingredients

Directions

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Steps

1
Done

Bring a large pot of very salty (salty like the ocean) water to a boil.

2
Done

Trim the stems of the Brussels sprouts, then cut them in half through the stem. Blanch the sprouts in the boiling water until tender but not mushy, about 2 minutes. Drain, then shock the sprouts in ice water to stop the cooking, and drain again.

3
Done

In a small bowl, make a vinaigrette by whisking the oil and vinegar together until thickened (emulsified).

4
Done

In a Lodge 15-inch cast iron skillet over medium heat, cook the bacon; when it begins to crisp and the fat is released, add the sprouts. Cook, stirring a few times, until the sprouts start to take on good color, about 1 minute. Add the shallots, garlic, and thyme, toss to combine, and cook, stirring, until the shallots become translucent.

5
Done

Pour the vinaigrette over the salad (still in the skillet) to coat, and season with salt and pepper to taste. Enjoy!

daisy

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