Ingredients
-
2 pounds Brussels sprouts
-
½ cup Olive Oil
-
2 tablespoons Sherry Vinegar
-
¼ pound sliced Bacon
-
2 Shallots
-
4 Garlic
-
2 tablespoons fresh Thyme
-
Kosher Salt
-
freshly ground Black Pepper
Directions
Steps
|
1
Done
|
Bring a large pot of very salty (salty like the ocean) water to a boil. |
|
2
Done
|
Trim the stems of the Brussels sprouts, then cut them in half through the stem. Blanch the sprouts in the boiling water until tender but not mushy, about 2 minutes. Drain, then shock the sprouts in ice water to stop the cooking, and drain again. |
|
3
Done
|
In a small bowl, make a vinaigrette by whisking the oil and vinegar together until thickened (emulsified). |
|
4
Done
|
In a Lodge 15-inch cast iron skillet over medium heat, cook the bacon; when it begins to crisp and the fat is released, add the sprouts. Cook, stirring a few times, until the sprouts start to take on good color, about 1 minute. Add the shallots, garlic, and thyme, toss to combine, and cook, stirring, until the shallots become translucent. |
|
5
Done
|
Pour the vinaigrette over the salad (still in the skillet) to coat, and season with salt and pepper to taste. Enjoy! |
