I was lucky that they were selling beautiful Brussels Sprouts on the stalk at our Fresh Market.
Remove sprouts from stalk. I use my hands.
Cut the largest ones in half and leave the smaller ones whole.
If you like you can trim the bottom with a paring knife to make a cleaner looking sprout.
Steam the sprouts over boiling water until they are still bright green but you can easily stick a fork into them, about 7 or 8 minutes.
Meanwhile make the dressing.
Cook 4 slices (about 1/4 pound) of bacon in a frying pan and set it aside on paper towels. Save the rendered fat in the pan. Chop the bacon.
2 tablespoons cider vinegar
1 tablespoon bacon drippings
1 tablespoon Extra virgin olive oil
1/4 teaspoon Dijon mustard
generous pinch of salt
few grinds of pepper
Toss the hot Brussels sprouts with the dressing and add the chopped bacon.
This recipe is simple, delicious and full of flavor. The combination of the cider vinegar, bacon and the sprouts is listed in the “affinities” in the Flavor Bible. I can see why. They totally work together.