Shaved Brussels sprout salad with crispy pancetta, creamy goat cheese, sweet golden raisins, and shallot vinegarette.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Salad
Cuisine: American
Servings: 6people
Author: Caitlin Charlton
Ingredients
4ozdiced pancetta
1lbBrussels sprouts
4ozcrumbled goat cheese
½cupgolden raisins
Dressing
⅓cupolive oildivided
1medium shallotfinely diced
1teaspoonminced garlic
2tablespoonwhite wine vinegar
1teaspoonDijon mustard
½teaspoonKosher salt
¼teaspoonfreshly cracked black pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil and add the diced pancetta. Bake for 15 minutes, or until crispy (cook time will vary depending on the thickness of pancetta). Drain on a plate lined with a paper towel.
Using a mandolin, sharp knife, or the thin slicing disc on a food processor (preferred), thinly slice the Brussels sprouts. Add to a bowl with pancetta, goat cheese, and raisins.
To make the dressing, heat 1 teaspoon olive oil in a small saucepan on medium-high heat. Add the shallot and garlic and stir until fragrant, about 1 minute. Turn heat to low and whisk in the rest of the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until oil is warm.
Toss warm dressing with the Brussels sprouts, pancetta, cheese, and raisins. Serve immediately.
Notes
This recipe serves 6 as a side, or 3 as a main dish.
To make vegetarian, you can substitute the pancetta for hard-boiled egg or slivered almonds.
If your store does not have pancetta, you can use bacon.