BRUSSELS SPROUT SALAD WITH CRISPY PANCETTA, JUICY PEARS, CARAMELISED PECANS, PARMESAN SHAVINGS AND MAPLE & BALSAMIC DRESSING
Serves 2-3
Ingredients
500g Brussels sprouts, washed, trimmed and halved
6 smoked pancetta slices
2 pears, washed, deseeded and sliced
Handful of pecan nuts
1tbsp brown sugar
50g parmesan cheese, shaved
4tbsp balsamic vinegar
2tbsp maple syrup
2tbsp olive oil
Salt & pepper
Method
- Cook the sprouts in a large pot of salted boiling water for 3 minutes.
- Rinse and transfer into a large salad bowl.
- Fry the pancetta slices on a dry frying pan until crispy. No oil needed.
- Cut or break with your fingers into smaller pieces and add to the bowl.
- Toast the pecans on a dry frying pan for 2 minutes tossing to avoid burning. Add the sugar and stir until the sugar caramelises.
- Set aside until cool, then add to the salad bowl.
- Slice the pears and add to the bowl.
- Mix the balsamic vinegar, maple syrup and olive oil. Drizzle over the salad and mix well. Season with salt and pepper.
- Serve with parmesan shavings.
Brussels Sprout Salad Recipe provided by:
Social @pepperazzi_ie
Monika Coghlan
Pepperazzi Food Styling & Photography
www.pepperazzi.ie | 086 375 4058