To quickly slice the Brussels sprouts, our test kitchen director used a food processor with a shredding attachment.
- 6 oz. bacon diced
- 2 shallots thinly sliced
- 1 lb. Brussels sprouts trimmed
- 1 tbsp. Dijon mustard
- 1/4 c. apple cider vinegar
- 1/4 c. olive oil
- 1/2 c. dried cranberries
In pan over medium-high heat, cook bacon 5 minutes or until crispy. Add shallots; cook 2 minutes more. With mandoline or processor fitted with shredding attachment, shred Brussels sprouts and add to pan. Cook 5 minutes or until sprouts are just wilted, stirring.
In large bowl, whisk mustard, vinegar, and olive oil. Add sprout mixture and dried cranberries; toss to coat.