Brussel Sprout salad with pancetta and cranberries
6 ozpancetta (cut into a small dice, approx 1 1/2 cups)
2 lbbaby brussel sprouts, leaves seperated
1/4 cdried cranberries (craisins) chopped roughly
3 Tbspshallots, finely chopped
1garlic clove, minced
2 Tbspbalsamic vinegar
1/4 cchicken stock (low sodium)
·kosher salt and black pepper to taste
How to Make Brussel Sprout salad with pancetta and cranberries
- 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.
- Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
- 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.