Chiffonade Of Brussels Sprouts With Bacon And Hazelnuts
From The Thanksgiving Table: "Recipes And Ideas To Create Your Own Holiday Tradition" (Chronicle, a fabulous 2001 book by Diane Morgan. This recipe can easily be doubled. Toast hazelnuts in preheated 375F oven 15 minutes or until lightly browned. When they're cool enough to handle, rub to remove most of skins. (You can substitute unsalted cashews if you wish.)
1 lb (450 g) brussels sprouts
2 slices bacon
1/4 cup hazelnuts, toasted, chopped
1/2 tsp salt
1/4 tsp pepper
Trim stem end of sprouts and remove any yellow or spotted outer leaves. Shred sprouts using food processor with coarse shredding disk attached. Alternatively, cut sprouts into 1/16-inch slices, then separate slices into shreds.
Heat large skillet over medium-high. Add bacon. Cook until crisp, about 7 minutes. Transfer to paper towels to drain. Crumble or chop.
To bacon fat in pan, add brussels sprouts. Sauté over medium-high heat until crisp-tender and bright green, 3 to 5 minutes. Stir in bacon, hazelnuts, salt and pepper.
Makes 4 to 6 side servings.