2 pounds Brussels sprouts (Kelly gets his from Woodson Ridge Farms in Oxford, Mississippi)

1/2 cup olive oil

2 tablespoons sherry vinegar

1/4 pound sliced bacon, cut across into strips

2 shallots, minced

4 garlic cloves, minced

2 tablespoons fresh thyme leaves

Kosher salt and freshly ground black pepper

  1. Bring a large pot of very salty (salty like the ocean) water to a boil.
  2. Trim the stems of the Brussels sprouts, then cut them in half through the stem. Blanch the sprouts in the boiling water until tender but not mushy, about 2 minutes. Drain, then shock the sprouts in ice water to stop the cooking and drain again.
  3. In a small bowl, make a vinaigrette by whisking the oil and vinegar together until it thickens (emulsifies).
  4. In a Lodge 15-inch cast iron skillet over medium heat, cook the bacon; when it begins to crisp and the fat is released, add the sprouts. Cook, stirring a few times, until the sprouts start to take on good color, about 1 minute. Add the shallots, garlic, and thyme, toss to combine, and cook, stirring, until the shallots become translucent.
  5. Pour over the vinaigrette to coat the salad (still in the skillet) and season with salt and pepper to taste. Enjoy!
  6. Serves 4

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