07 November 2013
It's Brussels Sprouts Season, and this recipe could change your mind about Brussels sprouts! They are traditional on festive autumn and winter tables, even though so many people don't like them. Even if you think you don't like Brussels sprouts, try this recipe. When I told my husband I was making Brussels sprouts for dinner, he began groaning and begging me not to. I told him to trust me. When dinner time rolled around, that man was loving the sprouts; he even had seconds!
Raw Brussels sprouts are completely different from cooked. So if you've tried boiled, steamed, stir fried and roasted to no avail, try uncooked. Slice them very thin. If you don't have a food processor, use your sharpest knife. They're easier to slice if you cut them in half, lengthwise through the stem end, so as to have a flat surface.
If you are vegetarian or just don't eat bacon, maybe throw in a handful of toasted nuts instead. You might need to add another splash of olive oil and wine vinegar just before serving, if the sprouts have absorbed all the dressing.
Brussels Sprouts Salad
(Makes 12 servings)
4 ounces bacon, diced (I use organic uncured bacon)
1 small shallot, minced
2 pounds Brussels sprouts, halved through the stem end and very thinly sliced
3 or 4 medium carrots, coarsely shredded
1/4 cup wine vinegar
1 1/2 teaspoons country Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup extra virgin olive oil
1 In small skillet, cook diced bacon until very crisp; remove bacon with slotted spoon. Pour clear bacon drippings into small bowl, leaving the little brown specks in the skillet. Wipe out the skillet, return 1 tablespoon of the drippings to the skillet and cook the minced shallot until soft; remove from heat. Whisk in vinegar, mustard, sugar, salt and pepper. Slowly whisk in the olive oil.
2 In 3-quart bowl, combine Brussels sprouts, carrots and bacon. Pour dressing over the salad and toss well. Taste and adjust seasoning, also adding more vinegar and oil if you think it needs it. Cover and refrigerate for 1 to 2 hours.
PS: Special traditional meals also need Perfect Mashed Potatoes!