: 4 Start to Finish
: 30 mins
Ingredients4 ounces sliced bacon, cut crosswise into 1/2-inch pieces1/4 cup extra-virgin olive oil, plus more for drizzling1 1/2 pounds brussels sprouts, trimmed and halved Kosher salt and freshly ground black pepper1 1/2 cups mezcal1/4 cup fresh lime juice1 cup chopped radicchio2 oranges, peel and pith removed, cut into thin half-moons2 tablespoons finely chopped fresh cilantro, plus more for garnish1/3 cup crumbled queso fresco
DirectionsIn a large cast-iron or nonstick skillet, arrange the bacon in a single layer. Place over medium heat, and cook, until bacon is golden, 8 to 10 minutes (turning halfway through). Transfer bacon to a paper towel/lined plate.Pour off excess bacon grease, and discard. Place the skillet over medium- high heat. When skillet is very hot, add 2 tablespoons oil and half the brussels sprouts. Cook until sprouts are golden on both sides, about 5 minutes (flipping halfway through). Season with salt and pepper, toss to coat, and transfer to the plate with the bacon. Repeat with remaining 2 tablespoons oil and sprouts, transferring to the same plate.Return the skillet to medium-high heat. Add the mezcal, and cook until reduced by three-quarters, about 3 minutes. Remove from the heat, and stir in the lime juice. Add the cooked brussels sprouts and bacon and the radicchio, and toss to coat. Fold in the oranges and cilantro. Drizzle with oil. Sprinkle with queso fresco and more cilantro. Serve in the skillet or on a platter.
NoteRecipe by Laura Rege.