Brussels sprouts . . . so hot right now.

Oh how I despise myself for being hyper-aware of foodie trends and such.  Alas the newest culinary fad is the Brussels sprouts.  A few years ago, Americans started eating bacon again after a long history of eating bacon and then not eating bacon, and then eating a lot of bacon ala Atkins, to throttling back on the bacon a bit, to hopefully now eating bacon moderately, but actually still using way too much bacon in everything including on top of salted caramel donuts, cupcakes, candy, cake, etc. And I digress.  But what I meant to say was, Americans stopped steaming the Brussels sprouts and started preparing them in the traditional French style with lardons--French term for bacon cut into rectangular blocks. Generally this is accomplished by halving the Brussels sprouts, cubing the bacon, tossing with olive oil, salt, & pepper and throwing them into a hot oven on a cookie sheet until everything is marvelously crispy with browned edges.

But today instead, I dive into the simmering trend of raw Brussels sprout salads that I've been seeing lately.  You'll need one special piece of equipment for this salad--a Benriner mandolin for shaving vegetables.  Don't buy one of those massive expensive stainless steel ones from the kitchen store. Try to pick up one at an Asian grocery store where it should be $20 and you'll use it for a myriad of purposes.  And don't say I didn't warn you; you will inevitably lob off some fingertips getting used to the darned contraption.

RAW BRUSSELS SPROUT SALAD W/ WALNUT OIL VINAIGRETTE

• Brussels sprouts
• Honeycrisp apple
• Bacon
• Shallots
• Pecans
• Golden Raisins

WALNUT OIL VINAIGRETTE

• 2/3 c. Roasted Walnut Oil
• 1/3 c. red or white wine vinegar
• 1 T. Dijon mustard
• 1 t. each of salt, pepper, & Herbs de Provence

Saute the bacon and shallots together until the bacon is crisp and the shallots are softened.  Remove from heat.  Shave the Brussels sprouts and Honeycrisp apples into a large bowl.  Add the bacon, shallots, golden raisins and vinaigrette to taste.  Don't add so much dressing that there is a pool of vinaigrette at the bottom of the bowl.  Taste for seasoning and add vinegar and/or salt to taste.  Just before serving, crumble pecans over the top of the salad.  Serve with bread for a lunch or along side seared salmon for dinner.  Bon Appetit.  (Sorry, you know that I almost never specify exact amounts so you're going to have to wing it depending on how many people or how hungry they are. However, just a little hint, the salad should be 75% Brussels sprouts.) Also, I have a sneaking suspicion that some crumbled blue cheese on top might be pretty delicious as well.