Chiffonade of Brussels Sprouts with diced bacon and hazelnuts

(Serves 8-10)

2 lbs. brussels sprouts
3 slices bacon, finely diced
1/2 cup chopped toasted hazelnuts *see note below
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. (This can be a bit labor intense, if I had a food processor I would do the latter method: it definitely would be faster. This method can be fun though too. I let Eva help me with this part. She loves to wash the Brussels sprouts and peel off the outer layer. Also she then separates the shred for me.) Alternative Method, shred the Brussels sprouts using a food processor with the course shredding disk attached.

Place in a bowl and set aside until ready to saute.

Heat a 12 inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the Brussels sprout to the pan. Saute until crisp-tender and bright green about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings and serve.

*Try to by shelled hazelnuts (also know as 'filberts’) with the skins removed. Toast for about 15 minutes, until lightly browned. If they have skins, when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels. Rub the nuts to remove most of the skins (they never come completely off). You can also substitute unsalted cashews, if necessary. Toast like hazelnuts, until lightly browned about 12-15 minutes.

-Christina Sorensen