Brussels sprouts have become an all-time favorite in our home. Of course bacon has always a favorite. So, let’s combine the two, cooked with shallots, garlic, thyme and a lovely sherry vinaigrette. Yes! Brussels Sprouts, Bacon and Sherry Vinaigrette is a side dish for all seasons. So delicious! 100% Loon Approved!
Brussels Sprouts, Bacon and Sherry Vinaigrette
- 1 lb fresh Brussels sprouts
- 1/2 cup good-quality olive oil
- 2 tbsp sherry vinegar
- 1/4 lb sliced hickory-smoked bacon cut across into strips
- 2 shallots minced
- 4 garlic cloves minced
- Pinch of red pepper flakes
- 2 tbsp fresh thyme chopped
- Kosher salt and freshly ground black pepper
- Bring a large pot of salted water (use a lot of salt, about 1/4 cup) to a boil.
- Trim the stems of the sprouts, then cut them in half through the stem.
- Blanch the sprouts in the boiling water until tender, about 2 minutes.
- Drain, then place the sprouts in ice water to stop the cooking, and then drain again.
- In a small bowl, make a vinaigrette by whisking the oil and vinegar together until emulsified (thickened).
- In a large skillet (cast iron works very well) over medium heat, cook the bacon until crisp.
- Add the sprouts into the bacon and rendered bacon grease. Cook, stirring a few times, until the sprouts turn an even brighter green, about 1 minute.
- Add the shallots, garlic, red pepper flakes, and thyme, toss to combine, and cook, stirring, until the shallots become translucent.
- Pour the vinaigrette over the salad (still in the skillet) to coat.
- Season with salt and pepper to taste.