Brussels Sprouts Salad with Pancetta and Cranberries
Ingredients:
- 2 lbs baby Brussels Sprouts
- Extra Virgin Olive Oil
- 6 oz pancetta, cut into small dice (1 1/2 cups)
- 1/4 cup dried cranberries
- 3 Tablespoons shallots, finely chopped
- 1 garlic clove, peeled and minced
- 2 Tablespoons balsamic vinegar
- 1/4 cup chicken broth
- Kosher salt and freshly ground black pepper
Directions:
Pick all the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan, heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the pancetta and cook for 2 to 3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. (After the pancetta is crispy, you can saute the shallots and garlic for a couple of minutes before adding the leaves and cranberries.) Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3 to 4 minutes, until the Brussels sprouts leaves are just wilted. Season to taste with salt and pepper. Serve warm.
Submitted By: Kyle
Original Source: VA