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.
Servings: 6 servings as a side
Ingredients
- 1 large shallot very finely chopped
- 1 lemon
- ½ tsp grainy mustard
- 1 tsp runny honey
- 120 ml olive oil
- 150 g pancetta cubes
- 750 g brussel sprouts
- 30 g almonds chopped
- 80 g 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.
- The video below will help you with this recipe.
Video
Notes
Make ahead: This salad keeps well if you make it ahead as the Brussels don't wilt. You can make it a day in advance and keep in the fridge overnight. Add the nuts and bacon when ready to serve.
Nutrition
Calories: 353kcal | Carbohydrates: 14g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 202mg | Potassium: 575mg | Fiber: 6g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 108mg | Calcium: 69mg | Iron: 2mg