/ Other Salads
Brussel Sprout salad with pancetta and cranberries
pancetta (cut into a small dice, approx 1 1/2 cups)
baby brussel sprouts, leaves seperated
dried cranberries (craisins) chopped roughly
shallots, finely chopped
chicken stock (low sodium)
kosher salt and black pepper to taste
How to Make Brussel Sprout salad with pancetta and cranberries
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.
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About Brussel Sprout salad with pancetta and cranberries
Posted: Fri, Sep 24, 2010