Brussels Sprouts Salad with Pancetta and Cranberries


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

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