Brussels Sprout Chiffonade Food

CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS

Steps:

• Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
• Shred the sprouts with the coarse shredding attachment of your food processor.
• Set aside until about 10 minutes before service.
• Cook the bacon over medium-high heat until crisp.
• Remove with a slotted spoon to a paper towel to drain.
• Set aside.
• Reserve the bacon fat in the pan.
• Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
• Saute until crisp-tender and bright green, about 3-5 minutes.
• Add the bacon, hazelnuts, salt and pepper and toss to combine.
• Taste, adjust seasonings and serve.

SHAVED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
• Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
• Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS

Steps:

• Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
• Heat the olive oil and melt the butter into it.
• Add the shallots, garlic and bacon.
• Cook for 3-4 mins until the shallot is softened.
• Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.

BRUSSELS-SPROUT CHIFFONADE WITH POPPY SEEDS

Steps:

• Cut brussels sprouts into thin (1/8 to 1/4" wide) shreds. Melt butter in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just beginning to wilt, about 5 minutes. Add lemon juice and poppy seeds; toss to blend. Season with salt and pepper.