recipe 
yields
4 servings
1 pound brussels sprouts
2 ounces Benton’s bacon, diced and rendered, fat reserved
Salt and pepper to taste
Chow chow vinaigrette (recipe follows)
¼ cup chow chow (we use Sugarplum Foods Hot Chow-Chow Relish)
2 tablespoons apple cider vinegar
Pinch salt
Ingredients
Chow Chow Vinaigrette
steps
- Trim stems from brussels sprouts, then slice them in half lengthwise. Toss with 2 tablespoons reserved bacon fat and season with salt and pepper.
- Heat a cast-iron skillet over medium-high heat. Add brussels sprouts and cook, turning occasionally, until tender and charred in places. Remove from heat, transfer to a bowl, and toss with 2 tablespoons vinaigrette and cooked bacon. Serve immediately.
Chow Chow Vinaigrette
Pulse chow chow in a food processor until larger pieces are broken down but not pureed. Stir in vinegar and reserve.
Date Published: 10.25.13
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- From Matt Gallaher, chef-owner of Knox Mason in Knoxville, Tennessee
