Shaved Brussels Sprout Salad
This shaved brussels sprout salad, topped with Marcona almonds and pancetta for extra crunch and flavor, is a simple yet delicious side dish.
Servings: 2 -3 servings
Ingredients
For the salad:
- 2 ounces pancetta chopped
- 2 cups shaved brussels sprouts about ¾ pound
- ½ cup Marcona almonds
- ¼ teaspoon lemon zest
- ¼ cup shaved parmesan
For the dressing:
- 2 tablespoon champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon shallots finely minced
- ¼ teaspoon ground pepper
- 2 tablespoons olive oil
Instructions
- Cook the pancetta. Heat a small skillet over medium-low heat; add pancetta and cook for 10-12 minutes or until crisp. Remove from pan with a slotted spoon and place on a plate lined with paper towel to drain.
- Shred the Brussels sprouts. Remove the tough outer leaves from the brussels sprouts. Using a mandoline, shave the brussels sprouts (if you don't have a mandoline, you can slice them by hand). Place shaved brussels sprouts in a medium bowl.
- Make the dressing. Whisk the vinegar, mustard, lemon juice, shallots, and pepper together in a small bowl. Add olive oil and whisk until combined.
- Assemble the salad. Add the almonds, lemon zest, and pancetta to the brussels sprouts. Pour the dressing over the salad and toss to coat. Top with shaved parmesan before serving.