Ingredients
- Serves 8-10
- 2 lbs of brussels sprouts
- 3 slices of bacon, finely diced
- 1/2 c. chopped toasted hazelnuts
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
Directions
Trim the stem end of the sprouts and remove any yellow or spotted leaves. Put the sprouts through your food processor shredding disk using the coarse shredding disk - OR - you can slice them in 1/16" slices (chiffonading them) with a knife.
Cook the bacon in a large skillet until crisp, then remove and drain on paper toweling. Reserve. Just before serving, reheat the bacon fat in the pan and add the sprouts. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings, then serve.
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Submitted 12/3/05.
Source: The Thanksgiving Table by Diane Morgan
Submitted By: merstar unicorn
CHIFFFONADE OF BRUSSELS SPROUTS