Brussels Sprouts Salad

Ingredients

• 1.5 pounds brussels sprouts 
• 1.5 cups unseasoned croutons (see notes)
• 0.3 teaspoon thyme leaves dried fresh minced
• 1 teaspoon garlic minced
• 0.3 teaspoon fresh-ground pepper 
• 1 large hard-cooked egg shelled coarsely chopped
• 5 tablespoons olive oil extra-virgin
• 6 oz onion red
• 6 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 2 tablespoons shallots minced
• 0.5 pound thick- bacon 

Equipment

• bowl
• frying pan
• paper towels
• knife
• wok
• slotted spoon

Directions

1. Rinse sprouts, drain, and discard discolored leaves. Using a small, sharp knife, trim stem end of each sprout to release a layer of leaves, then pull the leaves from the sprout (save). Continue to trim and discard stem, pulling off (and saving) leaves until only about 1/2 inch remains of center of sprout; cut this portion in half lengthwise. Repeat to separate leaves on remaining sprouts.
2. Cut bacon into 1/4-inch dice. In a 14-inch wok, 14-inch frying pan, or wide 6- to 8-quart pan, stir bacon often over medium-high heat until browned, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
3. Pour bacon drippings from pan and reserve, if desired for dressing.
4. Meanwhile, in a small bowl, mix 5 tablespoons olive oil, 5 tablespoons vinegar, shallots, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Peel onion and cut lengthwise into thin slivers.
5. Return 1 tablespoon bacon drippings to pan or add 1 tablespoon olive oil; add sliced onion and 1 tablespoon vinegar. Stir often over medium-high heat until onion is limp and lightly browned, about 8 minutes.
6. Pour into bowl with vinegar and olive oil mixture.
7. Add another tablespoon bacon drippings (discard any remaining) or olive oil to pan over high heat; when hot, add brussels sprout leaves and stir until limp, 3 to 4 minutes.
8. Add croutons, bacon, and oil-and-vinegar mixture to pan; stir until hot and well mixed.
9. Pour into a wide bowl and sprinkle with chopped egg.
10. Add more salt and pepper to taste.