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Winter salad with grilled veggies and pancetta chips

Level
very easy
Prep Time
15 mins
Total Time
15 mins
Portions
2

Ingredients

Salad
2 cups
Brussels sprouts, cut in half
500 ml
1 container
mushrooms, quartered
227 g
1
garlic clove, minced
2 tbsp.
olive oil
30 ml
4
thin slices of pancetta
3 cups
arugula
750 ml
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
125 ml
1 tsp.
lemon juice
5 ml
2. tsp.
cider or balsamic vinegar
10 ml
1 tsp.
honey
5 ml
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.