Although now trendy, brussels sprouts long had a bad rap. I blame that in part to the sweet preparations out there, or ones that don't take into account their bitter edge. To temper that, I've employed a lemon vinaigrette to give the bitterness someplace to "go."
By preparing them half flash-sautéed over high heat, half raw, they maintain some crunch. Served at room temperature stippled with pancetta (or bacon), blue cheese, and tomatoes, they barely recollect the Thanksgiving side dish of yore.
Note: This dish is best served at room temperature.
- 1/2 cup, plus 1 1/2 tablespoons olive oil, divided
- 2 pounds brussels sprouts, cored and thinly sliced into shreds
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine vinegar
- 1 tablespoon fresh-squeezed juice from 1 lemon
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1/2 cup crumbled blue cheese
- 1 vine-ripened tomato, finely chopped
- 5 slices bacon or 3 ounces diced pancetta, browned
Heat 1 1/2 tablespoons olive oil in a large sauté pan over high heat until shimmering. Add half of the brussels sprouts and cook, stirring, for 1 minute. Transfer to a large bowl. Add remaining half of raw brussels sprouts and season with salt and pepper.
Prepare the vinaigrette by whisking together remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, and garlic. Season to taste with salt and pepper.
Add blue cheese, tomato, and pancetta or bacon to brussels sprouts. Drizzle with vinaigrette, toss, and serve at room temperature.