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| BRUSSEL SPROUT SALAD WITH PANCETTA AND CRANBERRIES
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celebrity chef |
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INGREDIENTS:
6 ounces pancetta, cut into small dice (1 1/2 cups)
2 pounds baby brussel sprouts, leaves separated
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons shallots, finely chopped
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock
4 slices of white bread, cut into cubes and made into croutons
kosher salt and freshly ground black pepper
DIRECTIONS:
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and 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.
Servings 4 to 6
Recipe courtesy of Tyler Florence.
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