Little Cabbage Salad

• 2 pounds Brussels sprouts
• 8 ounces diced slab bacon
• 3 lemons, juiced
• 1 tablespoon grain mustard
• 2 tablespoons toasted caraway
• Salt and pepper, to taste

1. Remove the core from each Brussels sprouts and separate into leaves.
2. In a hot saute pan add your diced bacon and cook until crisp.
3. Pour off half of your excess fat and whisk in lemon juice and mustard.
4. Add your leaves and cook until tender.
5. Check seasoning.
6. Toss with caraway and serve.

brussels, bacon, lemons, grain mustard, caraway, salt

Taken from www.foodnetwork.com/recipes/michael-symon/little-cabbage-salad-recipe.html (may not work)