Pancetta, Blue Cheese & Brussels Sprouts Salad
Serve this Crispy Pancetta, Blue Cheese, and Brussels Sprouts Salad topped with an orange vinaigrette and earthy walnuts, and no one will ever complain about them again.
Equipment
Ingredients
- 450 grams (1 lb) Brussels sprouts
- 1 tablespoon Oil Mild Evoo or other roasting oil
- 1 tablespoon Butter
- 150 grams (4 oz) Pancetta
- 200 grams (6 oz) Blue cheese e.g., Stilton, Gorgonzola
- 100 grams (3 oz) Walnuts
- Salt and pepper
Orange vinaigrette
- 3 tablespoon Orange juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 tablespoon White wine vinegar or apple cider vinegar
- 2 tablespoon Walnut oil (or EVOO, or avocado oil)
- 1 teaspoon Honey
- 2 tablespoon Fresh chives
- 2 tablespoon Fresh parsley
Instructions
Roast the sprouts
- Preheat the oven to 180℃/355℉
- Grease an oven tray with extra virgin olive oil (or other oil suitable for roasting) and season it with salt and pepper.
- Trim the ends of the Brussels Sprouts stalks off, but make sure they stay intact. Peel off the outermost layer of leaves and slice them in half lengthways.
- Place the sprouts onto the oven tray, and toss them to cover in the oil and seasoning. Then arrange them to be mostly cut side down. Add a few knobs of butter all around the tray and roast for 20-30 minutes. They are done when the leaves are browned, and the central stem is tender if you poke it with a knife.
Fry the pancetta
- Place the diced pancetta into a cold frying pan over medium heat and let it heat up and render the fat down before it goes crispy. Transfer to a paper towel-lined plate.
Make the orange vinaigrette
- Whisk the orange juice, Dijon mustard, and vinegar together, and then whisk in the walnut oil. Add the honey and season to taste with salt and pepper. Finally, add the diced chives and parsley.
Assemble the salad
- Toss the warm Brussels Sprouts with the pancetta and orange vinaigrette. Transfer to a serving plate.
- Crumble over the blue cheese, and finally garnish with the walnuts.
Video
Notes
Store leftovers in an airtight container and use within 2-3 days.
This salad makes a great side dish for Christmas!
Nutrition
Calories: 676kcalCarbohydrates: 18gProtein: 23gFat: 59gSaturated Fat: 19gPolyunsaturated Fat: 20gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 70mgSodium: 890mgPotassium: 796mgFiber: 6gSugar: 6gVitamin A: 1596IUVitamin C: 106mgCalcium: 345mgIron: 3mg
Tried this recipe?Let us know how it was!
