Inside Columbia Magazine September 2011 : Page 105

>> RECIPE Brussels Sprout Salad Serves 4 to 6 1 pound Brussels sprouts, shaved or thinly sliced ½ to ¾ pound of bacon, cut into lardons (¼-inch cuts of bacon slices) 1 red onion, quartered and thinly sliced ½ cup red wine vinegar Salt and pepper to taste Cut each Brussels sprout in half lengthwise and then cut into thin shreds, leaving the last quarter-inch root. Reserve slices separately in a bowl (not plastic; use something that can withstand high heat). Cut slices of bacon into ¼-inch sticks and render in a sauté pan (cook bacon over low heat until moisture and fat has been cooked out). Cut off tip and root of onion and cut into quarters from root to tip. Cut onion into thin slices and add to bowl with the sprouts. Add vinegar to sauté pan with hot bacon and fat. Stir slight-ly and then pour hot mixture over sliced Brussels sprouts and onions. Toss and season to taste with salt or pepper. Serve warm or cool. If serving cool, re-season after cooling. Vegetarian variation: Try replac-ing the bacon crunch with a cup of toasted pecans. Substitute bacon fat in the dressing with ½ cup olive oil. Heat the olive oil slightly in a pan (about 1 minute on medium-high heat); add in vinegar and pour over salad. n INSIDE COLUMBIA September 2011 105

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