Since Brussels sprouts are the smallest members of the cabbage family, it just makes sense to make slaw out of them. And let me tell you, sprouts never tasted so good—they’re coated with bacon drippings, after all!
1 pound Brussels sprouts
6 thin slices pancetta
1 shallot, finely chopped
½ cup chopped pecans
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
Using a mandoline or sharp knife, slice the Brussels sprouts very thinly, and place them in a bowl. Cook the pancetta in a skillet over medium heat until it is crisp. Drain on paper towels. When cool enough to handle, crumble the pancetta. Add the shallots to the skillet, and cook them over medium heat in the pancetta drippings until they are softened.
Pour the shallots and the drippings over the Brussels sprouts. Add the crumbled pancetta and pecans. In a small bowl whisk together the lemon juice, mustard, salt, and pepper, and pour over the slaw. Toss everything together until it is well coated. Refrigerate the slaw until you are ready to serve it.
MAKES 4 TO 6 SERVINGS.