Brussels Sprouts Salad With Pancetta and Cranberries
Made this with Thanksgiving dinner and it was excellent!! I ended up quartering the brussels sprouts just because Ilike them with more bite than just the leaves. The pancetta is wonderful in this, adds great flavor.
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INGREDIENTS
Nutrition- 6
- 2
- 1⁄4
- 3
- 1
- 2tablespoons balsamic vinegar
- 1⁄4cup chicken stock
- 4slices 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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