Instead of steaming or roasting whole Brussels sprouts, try them thinly sliced and dressed with a zippy vinaigrette that’s loaded with crisp bacon and sweet currants. You’ll never look at this versatile veggie the same way again!
Regan Burns Cafiso
|1 pound Brussels sprouts, washed and trimmed||2 tablespoons reserved bacon drippings|
|4 thick slices bacon (about 7.5 ounces), halved lengthwise and cut into -inch pieces||1/4 cup dried currants|
|2 tablespoons apple cider vinegar||Coarse salt and freshly ground pepper|
|1 teaspoon Dijon mustard||Extra-virgin olive oil, for drizzling|
|2 teaspoons packed light brown sugar|
Thinly slice Brussels sprouts, using a mandoline or the slicing attachment of your food processor (halve larger sprouts before slicing); transfer to a serving dish.
In a large sauté pan, cook bacon over medium heat until crisp; remove bacon to a paper-towel lined plate. Pour drippings into a heat-proof bowl and reserve; place pan over low heat. Add vinegar, sugar, and mustard to pan, stirring to scrape up any browned bits; stir in 2 tablespoons reserved bacon drippings, currants, and bacon. Remove from heat and immediately pour hot dressing over Brussels sprouts; toss gently. Drizzle 1 to 2 tablespoons extra-virgin olive oil over salad and season with salt and pepper; toss again. Serve warm.
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