Brussels Sprouts with Chow Chow Vinaigrette

Photo Heather Thomas

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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)
  • Chow Chow Vinaigrette
  • ¼ cup chow chow (we use Sugarplum Foods Hot Chow-Chow Relish)
  • 2 tablespoons apple cider vinegar
  • Pinch salt
  1. Trim stems from brussels sprouts, then slice them in half lengthwise. Toss with 2 tablespoons reserved bacon fat and season with salt and pepper.
  2. 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.

  • From Matt Gallaher, chef-owner of Knox Mason in Knoxville, Tennessee

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