Brussels Sprout Leaves With Bacon
This delightful recipe features tender and vibrant Brussels sprout leaves tossed in a flavorful dressing made with red wine vinegar, mustard, garlic, and olive oil. Combined with crispy bacon pieces, this dish is a celebration of farm-fresh ingredients that will impress your guests with its delicious taste and beautiful presentation.
— Constant Cookbook
Ingredients
- 2 Tbs. red wine vinegar
- 1/2 tsp. grainy mustard
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 1/2 lb. brussels sprouts
- 2 Tbs. unsalted butter
- 1/2 cup water, plus more as needed
- 6 bacon slices, cut into 1/4-inch pieces and cooked until crisp
Instructions
- In a small bowl, whisk together the vinegar, mustard and garlic. Pour in the olive oil in a slow, steady stream, whisking constantly until well blended. Season with salt and pepper. Set aside.
- Remove the outer leaves from each brussels sprout and discard any that are blemished. Continue to separate the leaves of the brussels sprouts, using a small, sharp knife to cut away the core.
- In a large saucepan over medium heat, melt the butter. Add the brussels sprout leaves and the 1/2 cup water. Cover, increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook the leaves until bright green and tender, about 7 minutes, adding more water if needed. Drain and transfer to a large serving bowl.
- Add the bacon to the olive oil mixture. Drizzle over the brussels sprout leaves and toss to coat. Season with salt and pepper and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 6.
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