CHIFFONADE OF BRUSSELS SPROUTS WITH BACON AND HAZELNUTS
1/2 cup hazelnuts
2 lbs. Brussels sprouts
4 slices bacon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 350 degrees. Spread the hazelnuts in a single layer on a baking pan and toast for 5-10 minutes or until lightly browned. Remove nuts to a towel and rub together inside the towel to remove outer skins. Chop nuts and set aside.
Trim the stem end of the Brussels sprouts and remove any yellow outer leaves. Cut into 1/16” slices and separate slices into shreds.
Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon to paper towels and drain well. Chop or break into small pieces. Set aside.
Add the shredded Brussels sprouts to the pan and sauté until tender-crisp and bright green, about 3 to 5 minutes. Add the bacon, hazelnuts, salt and pepper, and mix thoroughly. Taste and adjust seasonings, and serve. Serves 8-10