2 pounds Brussels sprouts
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
- Bring a large pot of very salty (salty like the ocean) water to a boil.
- 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.
- In a small bowl, make a vinaigrette by whisking the oil and vinegar together until it thickens (emulsifies).
- 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.
- Pour over the vinaigrette to coat the salad (still in the skillet) and season with salt and pepper to taste. Enjoy!
- Serves 4