brussel sprout salad with pancetta and cranberries
(2 ratings)
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Can't take credit for this one, its adapted from a Tyler Florence recipe. Its sooo good though I had to post!! This is the first time I have cooked or eaten brussel sprouts, and I am now a convert! Enjoy!
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(2 ratings)
yield
4 -6
prep time
10 Min
cook time
10 Min
Ingredients For brussel sprout salad with pancetta and cranberries
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6 ozpancetta (cut into a small dice, approx 1 1/2 cups)
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2 lbbaby brussel sprouts, leaves seperated
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1/4 cdried cranberries (craisins) chopped roughly
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3 Tbspshallots, finely chopped
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1garlic clove, minced
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2 Tbspbalsamic vinegar
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1/4 cchicken stock (low sodium)
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kosher salt and black pepper to taste
How To Make brussel sprout salad with pancetta and cranberries
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1In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
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2Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
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3Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes. Season to taste with salt and freshly ground black pepper then serve.
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