Warm Brussels Sprout Salad

By Bujvary

Ingredients

• 1/2 oz. pancetta, finely diced
• 4 oz. Brussels sprouts, thinly sliced lengthwise
• Salt and pepper, to taste
• 1 oz. red wine vinaigrette (recipe below)
• 1 tbsp. chopped pistachios, toasted
• Shredded Manchego cheese, to taste
• 1 egg, poached
• Red Wine Vinaigrette
• 1/2 cup red wine vinegar
• 2 tbsp. lemon juice
• 1 tbsp. Dijon mustard
• 1 tbsp. chopped parsley
• 1/2 tbsp. chopped thyme
• 1 small clove garlic, chopped
• 1 tbsp. minced shallot
• 1 1/2 cups blended olive oil
• Salt and pepper, to taste

Details

Adapted from greatideas.people.com

Preparation

Step 1

1. Blanch pancetta by plunging it into boiling water, quickly removing it and plunging it into ice water. Repeat two more times.
2. In a sauté pan over low to medium heat, render pancetta by cooking until crispy and brown, letting the juices from the fat collect in the pan. Add Brussels sprouts and coat with rendered fat.
3. Season with salt and pepper, then add vinaigrette and toss sprouts. Sauté for 45 seconds until al dente, being careful not to overcook.
4. Plate and garnish with toasted pistachios and shredded Manchego cheese. Top with poached egg and fresh cracked pepper. Serve.

Vinaigrette
In a medium bowl, combine first seven ingredients, then slowly whisk in oil. Season with salt and pepper.