“Salad” of Brussels Sprouts, Bacon, and Sherry
- Yield 4 servings
A wonderful salad using a often neglected vegetable, Brussels Sprouts.
- 1 gallon water
- 40 brussels sprouts, halved lengthwise
- 2 tablespoons sherry vinegar
- 1/3 cup olive oil
- 8 slices bacon, cut into short strips
- 2 shallots, minced
- 4 cloves garlic, minced
- 3 tablespoons fresh thyme leaves
- Freshly ground pepper
- Add the water and salt to a large pot and boil. Add the sprouts to the boiling water and cook until tender but not mushy, about 7 to 10 minutes. Drain the sprouts and transfer to a bowl of ice water.
- In a medium bowl make a vinaigrette by whisking together the vinegar and oil. In a large sauté pan on medium heat, cook the bacon. When the bacon begins to crisp and the fat is released, add the sprouts. Once the sprouts start to take on some color, add the shallots, garlic, and thyme.
- When the shallots become translucent, add the vinaigrette to the pan and toss gently to coat the vegetables. Season with salt and pepper
Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South (Thomas Nelson, 2012)