Brussels Sprout Chiffonade with Bacon & Almonds
These thinly sliced brussels sprouts will make you want to eat them this way all the time. Blanching them quickly in boiling water gives them the perfect texture. This delicious salad has a wonderful balance of richness and acidity, and keeps well in a refrigerator for a few days. It’s the perfect way to start a meal or to accompany a main course as a side.
|3.5 cups||brussels sprouts, thinly sliced*|
|1 cup||sliced almonds|
|6 cloves||garlic, thinly sliced|
|1/3 lb (150g)||bacon**|
|Add:||salt & pepper to taste|
- To blanch the brussels sprouts boil a medium sized pot of water. Fill a bowl with cold water and set aside. Once water has boiled, slowly pour it over the brussels sprouts in a colander then transfer to cold water to halt the cooking. The shaved brussels sprouts should still be firm, but no longer raw.
- On a baking sheet toast almonds for ten minutes at 300F.
- On low heat, pan fry bacon for 5 minutes (drain fat if necessary), then add garlic and cook for another 5 minutes to soften.
- Combine brussels sprouts, almonds, bacon and garlic in a large mixing bowl. Add juice of one lemon, butter, salt and pepper. Toss and serve.
Recipe provided by: Jessica Emin, @thejessicaemin