Recipe: Chiffonade of Brussels Sprouts with Diced Bacon and Cashews (make ahead)

CHIFFONADE OF BRUSSELS SPROUTS WITH DICED BACON AND CASHEWS

2 pounds Brussels sprouts
4 slices bacon, finely diced
1/2 cup chopped, toasted cashews
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Trim the stem end of the Brussels sprouts and discard any yellow or spotted outer leaves. Cut Brussels sprouts into thin slices. (Or you can shred the Brussels sprouts in a food processor with the coarse shredding disk, but the results won't be as pretty.) Place in a bowl, separate strands with your fingers and set aside.

Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring, until crisp. Using a slotted spoon, transfer the bacon to paper towels. Set aside. Reserve the bacon fat in the pan.

(Dish may be prepared several hours ahead to this point. Refrigerated Brussels sprouts, covered. Hold bacon and fat a room temperature.)

JUST BEFORE SERVING:
Reheat the bacon fat over medium-high. Saute the Brussels sprouts, stirring often, until crisp-tender and bright green, 3 to 5 minutes.

Add the bacon, cashews, salt and pepper; toss to mix. Taste and adjust seasoning. Serve hot.

Makes 8 to 10 servings
Adapted from source: The Thanksgiving Table by Diane Morgan