Brussel Sprout salad with pancetta and cranberries
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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- 6 oz
- pancetta (cut into a small dice, approx 1 1/2 cups)
- 2 lb
- baby brussel sprouts, leaves seperated
- 1/4 c
- dried cranberries (craisins) chopped roughly
- 3 Tbsp
- shallots, finely chopped
- garlic clove, minced
- 2 Tbsp
- balsamic vinegar
- 1/4 c
- chicken stock (low sodium)
- kosher salt and black pepper to taste
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.
2Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
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.