Thursday, March 24, 2011

Brussel Sprout Salad with Pancetta and Craisins

adapted from Tyler Florence/Ocean Spray recipe

1 package Citterio Pancetta
1 lb. baby brussel sprouts, leaves separated
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons shallots, finely chopped (or onion as substitute)
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock
salt and freshly ground black pepper to taste
Nobody likes Brussel Sprouts when they are growing up!  And very few people give them a second chance.  I found this recipe and knew I had to try it.  It can be served as a salad, appetizer, or even a side-dish and will change the way you look at brussel sprouts, I promise!

First, the most difficult and time consuming part: de-leaf the brussel sprouts!  Much like a head of lettuce, you want to remove the leafy parts of the brussel sprouts and set them aside for the dish.  I usually cut them in half, and proceed to de-leaf, removing the harder white parts and discard.
Once you have your pile of leafy brussel sprouts, add a 2 count of olive oil in a saute pan over medium heat.  Then, add the pancetta. Cook until the fat renders, about 4-5 minutes until the pancetta is slightly crispy.
 Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients. .
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.

Season to taste with salt and freshly ground black pepper then serve.

Enjoy! -John

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