Brussels Sprout Chiffonade with Bacon & Almonds
Recipe provided by: Taste of Nova Scotia
|3.5 cups||brussels sprouts, thinly sliced*|
|1 cup||sliced almonds|
|6 cloves||garlic, thinly sliced|
|1/3 lb (150g)||bacon|
|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 Hints * Try using a mandolin or sharp chef’s knife to thinly slice the brussels sprouts.
Recipe provided by: Jessica Emin, @thejessicaemin