Sherry Shallot Warm Brussels Sprouts Slaw From Rachael Ray Recipes

Steps:

• Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Steps:

• Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

Steps:

• In wok, over medium-high heat,add two tablespoons of Extra Virgin Olive Oil.
• Add shallots and sprouts and cook until the veggies are tender.
• Season with salt and pepper and deglaze the pan with the sherry and sugar, cooking until most of the sherry has evaporated.
• Remove the pan from the heat and stir in the zest of the lemon. Serve Warm.