Brussels Sprout Salad with Pancetta and Apple Cider Vinegar Dressing
Prep time:
Cook time:
Total time:
- For the Dressing - I got this recipe from the Detoxista seen at the link below. It was absolutely perfect.
- 1 Garlic Clove - Minced
- 1 Tablespoon Dijon Mustard
- ¼ Cup Apple Cider Vinegar
- Juice of ½ Lemon
- 1-2 Tablespoons Honey to Taste
- ⅓ Cup Olive Oil
- Salt and Pepper to taste
- For the Salad:
- One bag of Brussels Sprouts - I used a mandolin to shave them but you can just chop them.
- A 4-5 oz. Container of Pancetta
- A crumbling of Ricotta Salata Mitica
- Approximately One Tablespoon of Raw Pine Nuts
- Shake all dressing ingredients (or use a small whisk in a bowl) to combine.
- Crisp the Pancetta over medium heat.
- Once the Pancetta is at your desired level of firmness, remove it from the pan and add the Brussels Sprouts to the drippings over low heat.
- Sauté the Brussels Sprouts until tender but not mushy (I like them crunchy but warm).
- Pour the dressing into the pan and sauté an extra minute or so to warm the dressing.
- Plate the Brussels Sprouts and split the pancetta, cheese and pine nuts among the servings.
Recipe by at https://www.thehungrydater.com/brussels-sprout-salad-with-pancetta-and-apple-cider-vinegar-dressing/
3.5.3251