Warm Maple Pancetta Brussels Salad
Directions
- 1Shave Brussels sprouts using a food processor.
- 2Cook pancetta until crispy.
- 3Finely chop a small shallot.
- 4Grate a small clove of garlic.
- 5In a bowl, combine shallot, garlic, maple syrup, Dijon mustard, apple cider vinegar, red pepper flakes, salt, and pepper.
- 6Whisk in a tablespoon of oil.
- 7Dice a Granny Smith apple.
- 8Add Brussels sprouts to a pan with a tablespoon of oil from the pancetta and cook until slightly browned.
- 9Add the cooked Brussels sprouts to the dressing, along with the crispy pancetta and diced apple.
- 10Toss to combine.
- 11Add pistachios and toss again.
- 12Serve and top with fresh Parmesan cheese.
Ingredients
- 4 cups Brussels sprouts
- 0.5 cup Pancetta
- 1 tsp Sea salt
- 1 tsp Pepper
- 1 Granny Smith apple
- 3 tbsp Pistachio
- 1 Fresh Parmesan
- 1 small Shallot
- 1 small clove Garlic
- 2 tbsp Maple syrup
- 1 tsp Dijon mustard
- 1.5 tsp Apple cider vinegar
- 0.5 tsp Red pepper flakes
- 1 tbsp Oil from pancetta
Equipment
food processorfrying panknifebowlwhisk
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