Brussels Sprouts and Pancetta Salad
4 servings
30 minutes
Brussels sprout and pancetta salad is a refined dish of Italian cuisine that combines crunchy textures and delicate creamy notes. Pancetta baked with caramelized sugar gives the dish a salty-sweet crunch, while Brussels sprouts add a light bitterness and freshness. The dressing made from cream, white wine vinegar, and English mustard adds zest, highlighting the natural flavors of the ingredients. Walnuts, apple, and celery create a harmonious blend of sweetness, nutty depth, and lightness. This dish is perfect for both a cozy family dinner and a festive table, impressing with its sophisticated taste and elegant presentation.
1
Preheat the oven to 180 degrees. Place the pancetta on parchment and sprinkle with confectioners' sugar. Bake for 6-8 minutes.
- Pancetta: 60 g
- Icing sugar (confectioners' sugar): to taste
2
Boil water in a large pot. Remove the outer tough leaves from the cabbage. Thinly slice the cabbage and place it in a large dish. Boil the outer tough leaves in boiling water for 1 minute (it's very important not to overcook the cabbage). Remove the leaves and place them in a bowl of ice water. Pat the cooled leaves dry with paper towels and add them to the dish with the shredded cabbage.
- Brussels sprouts: 200 g
3
In another bowl, mix cream, vinegar, mustard, sugar, and salt. Drizzle the mixture over the cabbage. Add half of the coarsely chopped nuts, celery, and julienned apple. Season with salt and pepper.
- Cream 20% fat: 5 tablespoon
- White wine vinegar: 3 tablespoons
- English mustard: 1 teaspoon
- Sugar: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
- Roasted walnuts: 130 g
- Celery stalk: 2 stems
- Apple: 1 piece
4
Garnish with remaining nuts, celery, and apple on top. Add crispy bacon on top. Enjoy your meal!
- Roasted walnuts: 130 g
- Celery stalk: 2 stems
- Apple: 1 piece
- Pancetta: 60 g