- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 15 mins
- Portions
- 2
Ingredients
- Salad
- 2 cups
- Brussels sprouts, cut in half
- 1 container
- mushrooms, quartered
- 1
- garlic clove, minced
- 2 tbsp.
- olive oil
- 4
- thin slices of pancetta
- 3 cups
- arugula
- A handful of homemade croutons or toasted sunflower seeds
- Parmesan shavings, to taste
- Salt and pepper, to taste
- Warm dressing
- 2
- large shallots, minced
- ½ cup
- olive oil
- 1 tsp.
- lemon juice
- 2. tsp.
- cider or balsamic vinegar
- 1 tsp.
- honey
- Salt and pepper, to taste
Directions
- Step 1
- Preheat the oven to 200ºC (400ºF).
- Step 2
- In a bowl, combine the Brussels sprouts, mushrooms, garlic, and oil. Season with salt and pepper.
- Step 3
- On a baking sheet lined with parchment paper, place the Brussels sprouts and mushroom mixture and pancetta slices. Cook in the oven for approximately 15 minutes, or until the pancetta is crispy.
- Step 4
- Place the Brussels sprouts and mushrooms in a large serving bowl. Drain the pancetta on paper towel.
- Step 5
- Crumble the pancetta and add it to the serving bowl, along with the arugula, croutons or sunflower seeds.
- Step 6
- For the dressing: in a small, non-stick pan, slowly caramelize the shallots in olive oil. Remove from the heat and, using a whisk, incorporate the remaining ingredient. Season to taste.
- Step 7
- Pour the warm dressing over the salad, toss, and garnish with Parmesan shavings.
