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

Brussels Sprout Slaw with Bacon

    A crisp Brussels sprout slaw tossed with a creamy lemon-Dijon dressing, then finished with smoky bacon and toasted pecans. It can be served right away or chilled before serving, making it an easy make-ahead side dish.


    Servings: 4 as a side dish
    Prep Time: About 20 minutes

    Ingredients:

    • 1 pound Brussels sprouts, thinly sliced or shaved
    • ½ teaspoon celery salt
    • ½ cup mayonnaise
    • 1 clove garlic, minced
    • 1 teaspoon fresh lemon juice
    • Zest of 1 lemon
    • 1 tablespoon Dijon mustard
    • Sea salt, to taste
    • About 4 slices bacon, cooked crisp and crumbled
    • About ¼ cup pecans, toasted and roughly chopped

    Instructions:

    1. Wash the Brussels sprouts and trim the stem ends. Slice or shave the sprouts very thinly.
    2. In a large bowl, combine the celery salt, mayonnaise, garlic, lemon juice, lemon zest and Dijon mustard. Season with sea salt to taste.
    3. Add the shaved Brussels sprouts and toss until evenly coated with the dressing.
    4. Add the crumbled bacon and toasted pecans.
    5. Toss gently until everything is evenly combined.
    6. Serve immediately, or cover and refrigerate until ready to serve.

    Tip: A mandoline makes quick work of shaving the Brussels sprouts into thin, uniform slices. A food processor fitted with the slicing disk also works well.

    Source: Not provided