brussel sprout salad with pancetta and cranberries

Name: Brussel Sprout salad with pancetta and cranberries
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 6 ounce(s) pancetta (cut into a small dice, approx 1 1/2 cups); 2 pound(s) baby brussel sprouts, leaves seperated; 1/4 cup(s) dried cranberries (craisins) chopped roughly; 3 tablespoon(s) shallots, finely chopped; 1 - garlic clove, minced; 2 tablespoon(s) balsamic vinegar; 1/4 cup(s) chicken stock (low sodium); - kosher salt and black pepper to taste

(2 RATINGS)

26 Pinches

Jennifer Post

castaic, CA

Updated on Sep 24, 2010

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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prep time 10 Min

cook time 10 Min

method ---

yield 4-6 serving(s)

Ingredients

6 ounces pancetta (cut into a small dice, approx 1 1/2 cups)
2 pounds baby brussel sprouts, leaves seperated
1/4 cup dried cranberries (craisins) chopped roughly
3 tablespoons shallots, finely chopped
1 - garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock (low sodium)
- kosher salt and black pepper to taste

How To Make brussel sprout salad with pancetta and cranberries

Step 1

In 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.

Step 2

Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Step 3

Add 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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