Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts Recipes

Steps:

• Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
• Shred the sprouts with the coarse shredding attachment of your food processor.
• Set aside until about 10 minutes before service.
• Cook the bacon over medium-high heat until crisp.
• Remove with a slotted spoon to a paper towel to drain.
• Set aside.
• Reserve the bacon fat in the pan.
• Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
• Saute until crisp-tender and bright green, about 3-5 minutes.
• Add the bacon, hazelnuts, salt and pepper and toss to combine.
• Taste, adjust seasonings and serve.

Steps:

• Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
• Heat the olive oil and melt the butter into it.
• Add the shallots, garlic and bacon.
• Cook for 3-4 mins until the shallot is softened.
• Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

Steps:

• Trim the stem ends of the brussels sprouts and remove any yellow or spotted outer leaves. Cut the brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. Or, shred the sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute. Heat a 12 inch saute pan over medium high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Set aside. Reserve the bacon fat in the pan. Just before serving, reheat the bacon fat until hot and add the brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper, and stir to mix thoroughly. Taste and adjust seasonings and serve.