Shaved brussels sprout salad with currants and bacon vinaigrette

Say what you want about brussels sprouts, everything — and I mean everything — is better with bacon.

Not that I’m not a fan of the sprouts, but it never hurts to do a little doctoring up. And let’s be honest… green veggies have never been my thing.

I want them to be my thing. I really do. In fact until I was at least 20 years old I thought I loved the sprouts…

I mean, my grandma’s sprouts were delicious. Nevermind that they were smothered in butter and cheese.

But when I think back to the earlier days, one childhood memory involves hiding another certain green side dish in the holes of our cinder block side table so that I wouldn’t have to finish my plate… in fact if it weren’t for that broccoli I probably wouldn’t remember having eaten off of that table at all.

Now, at the ripe old age of 30, I just hide my non-bacon-covered greens in the dog’s mouth.

… like any civilized adult.

Shaved brussels sprout salad with currants and bacon vinaigrette

5 slices bacon, chopped
1/2 cup sherry vinegar
2 tablespoons Dijon mustard
2 cups brussels sprouts, shaved
1/2 red onion
1/4 cup halved toasted hazelnuts
2 tablespoons dried currants
Cracked black pepper, to taste
Salt, to taste
Shaved parmigiano-reggiano

For the dressing:
Cook bacon in a skillet until crisp. Remove bacon, leaving drippings in skillet, and set aside on a paper towel. While drippings are still hot, mix sherry vinegar and mustard in the pan to combine. Salt and pepper to taste.

For the salad:
Layer brussels sprouts, red onion, hazelnuts, currants, and bacon on two salad plates. Top with parmigiano-reggiano and cracked pepper. Serve with dressing on the side, or dress and serve immediately.

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