Brussels Sprout Salad Recipe By Monika Coghlan of Pepperazzi
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Brussels Sprout Salad Recipe By Monika Coghlan of Pepperazzi

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

  1. Cook the sprouts in a large pot of salted boiling water for 3 minutes.
  2. Rinse and transfer into a large salad bowl.
  3. Fry the pancetta slices on a dry frying pan until crispy. No oil needed.
  4. Cut or break with your fingers into smaller pieces and add to the bowl.
  5. Toast the pecans on a dry frying pan for 2 minutes tossing to avoid burning. Add the sugar and stir until the sugar caramelises.
  6. Set aside until cool, then add to the salad bowl.
  7. Slice the pears and add to the bowl.
  8. Mix the balsamic vinegar, maple syrup and olive oil. Drizzle over the salad and mix well. Season with salt and pepper.
  9. 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

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