EASY BACON AND BRUSSELS SPROUT SALAD
The best salad with shaved sprouts, bacon, parmesan and almonds. The dressing uses the fat rendered from the pancetta and creates the most thick, delicious dressing that coats the sprouts beautifully.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 6 as a side 1x
- Category: salad
- Method: stove stop
- Cuisine: salad
Ingredients
Scale
- 1 large shallot, very finely chopped
- 1 lemon
- ½ tsp grainy mustard
- 1 tsp runny honey
- 120ml olive oil
- 150g pancetta cubes
- 750g brussel sprouts
- 30g almonds, chopped
- 80g grated Pecorino cheese
- 1 small handful chopped parsley
Instructions
- Cook the pancetta cubes in a hot generous glug of oil to get nice and crispy.
- Stir together in a large bowl the lemon juice, shallots, mustard and honey. Slowly add the oil and keep whisking until it all comes together. Or bung it all in a jam jar and shake vigorously. Season well.
- Slice the Brussels sprouts very thinly using a mandoline or a very sharp knife. You want a shredded slaw type of texture. Add these to the bowl with the dressing.
- Add the almonds, the pecorino, and crispy pancetta cubes to the bowl. Toss and then stir through the chopped parsley.
- Season and serve.