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Brussels sprout salad with pancetta, parmesan and currants
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Savory pancetta and sweet currants elevate this brussels sprout salad.
Ingredients:
  • 40.00 ml currants
  • 20.00 ml white balsamic vinegar
  • 50g pancetta slices
  • 400g brussels sprouts
  • 40g (1/4 cup) slivered almonds, lightly toasted
  • 62.50 ml fresh continental parsley leaves, shredded
  • 25g (1/3 cup) finely grated parmesan
  • 21.00 gm lemon juice
  • 9.20 gm olive oil
  • Pinch of caster sugar
Instructions:
  • In a small bowl, mix the currants and balsamic vinegar and let it soak for 10 minutes.
  • Heat a large non-stick frying pan over medium heat. Cook the pancetta for 3-4 minutes, flipping once, until golden and crisp. Drain on a paper towel-lined plate, then break into large pieces.
  • Prepare the brussels sprouts by removing the base and outer leaves, thinly slice them, and combine in a large bowl with the pancetta, almonds, parsley, and parmesan.
  • Combine the lemon juice, olive oil, and sugar in a small bowl, then gently toss with the salad. Serve on plates and sprinkle with currants before enjoying.

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