Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, May 15, 2014

Brussels Sprout Slaw with Bacon

Yield: Serves 4 as a side dish.



  • 1 lb Brussels Sprouts, sliced or shaved thin
  • 1/2 t Celery Salt
  • 1/2 cup Mayo
  • 1 clove Garlic, minced
  • 1 t Lemon Juice
  • zest of one Lemon
  • 1 T Dijon Mustard
  • Sea Salt to taste
  • about 4 slices of fried Bacon, broken into small pieces
  • about 1/4 c toasted Pecans


  1. Wash and trim edges of Brussels sprouts. Slice Brussels sprouts very thin.
  2. In large bowl, combine celery salt, mayo, garlic, lemon juice, lemon zest, Dijon mustard and salt. Add shaved Brussels sprouts and combine well.
  3. Then add bacon and pecans to the mixture. Toss well, but gently.
  4. You can serve immediately or allow to chill in refrigerator.

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