Brussels Sprouts Salad With Pancetta and Cranberries

READY IN: 20mins
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces pancetta, cut into small dice (1 1/2 cups)
  • 2
    lbs baby Brussels sprouts, leaves separated
  • 14
    cup dried cranberries (Craisins recommended)
  • 3
    tablespoons shallots, finely chopped
  • 1
    garlic clove, minced
  • 2
    tablespoons balsamic vinegar
  • 14
    cup chicken stock
  • 4
    slices white bread, cut into cubes and made into croutons
  • kosher salt & freshly ground black pepper
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DIRECTIONS

  • 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.
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