Warm Maple Pancetta Brussels Salad

2 mins
Serves 1
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Directions

  1. 1Shave Brussels sprouts using a food processor.
  2. 2Shave Brussels sprouts using a food processor.
  3. 3Shave Brussels sprouts using a food processor.
  4. 4Cook pancetta until crispy.
  5. 5Cook pancetta until crispy.
  6. 6Cook pancetta until crispy.
  7. 7Finely chop a small shallot.
  8. 8Finely chop a small shallot.
  9. 9Finely chop a small shallot.
  10. 10Grate a small clove of garlic.
  11. 11Grate a small clove of garlic.
  12. 12Grate a small clove of garlic.
  13. 13In a bowl, combine shallot, garlic, maple syrup, Dijon mustard, apple cider vinegar, red pepper flakes, salt, and pepper.
  14. 14In a bowl, combine shallot, garlic, maple syrup, Dijon mustard, apple cider vinegar, red pepper flakes, salt, and pepper.
  15. 15In a bowl, combine shallot, garlic, maple syrup, Dijon mustard, apple cider vinegar, red pepper flakes, salt, and pepper.
  16. 16Whisk in a tablespoon of oil.
  17. 17Whisk in a tablespoon of oil.
  18. 18Whisk in a tablespoon of oil.
  19. 19Dice a Granny Smith apple.
  20. 20Dice a Granny Smith apple.
  21. 21Dice a Granny Smith apple.
  22. 22Add Brussels sprouts to a pan with a tablespoon of oil from the pancetta and cook until slightly browned.
  23. 23Add Brussels sprouts to a pan with a tablespoon of oil from the pancetta and cook until slightly browned.
  24. 24Add Brussels sprouts to a pan with a tablespoon of oil from the pancetta and cook until slightly browned.
  25. 25Add the cooked Brussels sprouts to the dressing, along with the crispy pancetta and diced apple.
  26. 26Add the cooked Brussels sprouts to the dressing, along with the crispy pancetta and diced apple.
  27. 27Add the cooked Brussels sprouts to the dressing, along with the crispy pancetta and diced apple.
  28. 28Toss to combine.
  29. 29Toss to combine.
  30. 30Toss to combine.
  31. 31Add pistachios and toss again.
  32. 32Add pistachios and toss again.
  33. 33Add pistachios and toss again.
  34. 34Serve and top with fresh Parmesan cheese.
  35. 35Serve and top with fresh Parmesan cheese.
  36. 36Serve and top with fresh Parmesan cheese.

Ingredients

  • 4 cups Brussels sprouts
  • 4 cups Brussels sprouts
  • 4 cups Brussels sprouts
  • 0.5 cup Pancetta
  • 0.5 cup Pancetta
  • 0.5 cup Pancetta
  • 1 tsp Sea salt
  • 1 tsp Sea salt
  • 1 tsp Sea salt
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 tsp Pepper
  • 1 Granny Smith apple
  • 1 Granny Smith apple
  • 1 Granny Smith apple
  • 3 tbsp Pistachio
  • 3 tbsp Pistachio
  • 3 tbsp Pistachio
  • 1 Fresh Parmesan
  • 1 Fresh Parmesan
  • 1 Fresh Parmesan
  • 1 small Shallot
  • 1 small Shallot
  • 1 small Shallot
  • 1 small clove Garlic
  • 1 small clove Garlic
  • 1 small clove Garlic
  • 2 tbsp Maple syrup
  • 2 tbsp Maple syrup
  • 2 tbsp Maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1.5 tsp Apple cider vinegar
  • 1.5 tsp Apple cider vinegar
  • 1.5 tsp Apple cider vinegar
  • 0.5 tsp Red pepper flakes
  • 0.5 tsp Red pepper flakes
  • 0.5 tsp Red pepper flakes
  • 1 tbsp Oil from pancetta
  • 1 tbsp Oil from pancetta
  • 1 tbsp Oil from pancetta

Equipment

food processorfrying panknifebowlwhisk