Chiffonade of Brussels Sprouts

2 lb. Brussels sprouts
3 slices of bacon, finely diced
1/2 cup chopped toasted hazelnuts
1 tsp. salt
1/2 tsp. fresh ground pepper

Trim the stem end of the sprouts and remove any yellow or spotted leaves. Put the sprouts through your food processor shredding disk using the coarse shredding disk - OR - you can slice them in 1/16" slices (chiffonade) with a knife.

Cook the bacon in a large skillet until crisp, then remove and drain on paper toweling. Reserve. Just before serving, reheat the bacon fat in the pan and add the sprouts. Sauté until crisp-tender and bright green, about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings, then serve.

Source of recipe: The Thanksgiving Table, by Diane Morgan