BRUSSELS SPROUTS AND POTATOES WITH BACON

Kosher salt
1 pound small potatoes, cut into wedges
5 bacon strips, cut into 1/4-inch crosswise slices
1 shallot, minced
4 cups blanched brussels sprouts
freshly ground black pepper
Juice of 1 lemon or 2 tablespoons red wine vinegar
1 quart salad greens
2 tablespoons minced Italian parsley

Fill a medium pot half full with water, add a tablespoon of salt and the potato wedges. Bring to a boil over high heat, reduce the heat to low and simmer gently until the potatoes are almost tender, about 8 to 10 minutes. Drain and cool.

Fry the bacon in a large saute pan until it is crisp. Use a slotted spoon to transfer the cooked bacon to absorbent paper. Add the shallots to the bacon fat and saute until limp and fragrant, about 7 minutes.

With the heat on medium-low, add the potatoes and saute, carefully turning now and then, until they are golden brown and tender.

Add the brussels sprouts, toss and cook until they are tender, about 4 to 5 minutes. Add the lemon juice or vinegar, toss and season with salt and pepper. Remove from the heat.

To serve:
Spread the salad greens over a platter and top the greens with the brussels sprouts and potatoes. Scatter the parsley over the vegetables, top with the bacon and serve.

Servings: 4-6 servings
Adapted from source: The Santa Rosa Press Democrat, December 19, 2005