Ingredients:
· 1 stalk Brussel sprouts, shaved thin
· ½ pound bacon, cooked and crumbled
· ½ cup parsley, chopped
· ½ cup almonds, toasted and chopped (or slivered)
· 4 tablespoons olive oil
· 2 tablespoons reserved bacon fat
· 3 tablespoons apple cider vinegar
· 1 tablespoon maple syrup
· 2 tablespoons whole grain mustard
· 1 clove garlic, minced
· 6-8 caper berries, stem removed and halved
· 3 tablespoons preserved lemon, minced
· Salt & Pepper to taste
Method:
1. Read the recipe. Did you read it? Read it again…
2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.
3. In a medium skillet, render bacon fat out of bacon. Remove bacon bits and set aside. Reserve 2 tbsp bacon fat for dressing.
4. In a small skillet, toast almonds. Chop and set aside.
5. Make dressing by combining olive oil, bacon fat, apple cider vinegar, maple syrup, mustard, garlic, salt and pepper in a jar and shaking.
6. With a knife, thinly slice Brussel sprouts. Add to a large bowl and add 3-4 tablespoons dressing, or as needed. Massage dressing into Brussel sprouts until they being to soften.
7. Stir bacon bits, parsley and almonds into Brussel sprouts and re-dress if necessary.
8. Place in bowl or on platter, sprinkle with lemons and caper berries and enjoy!