Brussel Sprout Salad with Pancetta
Don’t click out of this recipe just because the word “Brussels Sprout” is in it. This is a recipe that a restaurant I used to work in, in Toronto, had on their menu, the “cavoletti salad”. Before I left, I asked one of the chefs how to make it and they told me the recipe. To tell you I used to detest sprouts would be an understatement, but we were made try everything on the menu unless we had allergies so I had to suck it up and eat some raw sprouts. I am now converted. You would honestly not realise that you are eating raw sprouts. Now, it is probably due to lots of bacon, cheese and dressing, but still, sprouts none the less. Please give this recipe a go, even if you hate sprouts, as I guarantee you will likely enjoy this. Shredding makes them lose the ‘sprout” texture and this is even better served with a grilled chicken breast on top or some steak. The perfect side for an Italian dinner, or a substantial lunch when served with some pan fried meat or fish.
Ingredients
Serves 6 (as a side) | 304 calories per serving
400g brussels sprouts (outer leaves removed)
250g pancetta / bacon bits
80g grated pecorino cheese
A little Pickled red onion to taste (optional)
4 tbsp olive oil
4 tbsp white wine vinegar
Juice of a lemon
Salt & Pepper
40g sliced almonds
Method
Finely shred your sprouts (If you have a magimix use the S1 blade)
Cook the pancetta to the desired crispiness and once cooled add to the bowl with the sprouts.
Add your grated cheese and onion (if using).
Toast your almonds on a dry pan until toasted and golden. Add to the salad, once cooled.
Dress with the rest of the ingredients and season to taste and stir together. You can add a little more if needed.
This is best eaten fresh the day that it’s made. You can assemble the salad earlier in the day and add the dressing right before serving.
