Shaved Brussels Sprout Salad with Warm Pancetta Vinaigrette and Walnuts
Wake up, go to work, go back home, eat dinner, time for bed and then do it all over again. What is the fun in that? Wake up, feed kids, watch TV, cook the same meal, bathe kids, time to go to bed and do it all over again the next day again. What is the fun in that also? None, if you ask me. But it happens all the time, we are all guilty of falling into a routine sometimes. What about your Thanksgiving menu? Is it going to be the same old same old? Is it? Nooo!! don’t do that, don’t end up doing the same side dishes this year again. You can make things exciting by switching up that sauteed Brussels sprouts side, or that same green bean casserole. Don’t know how? Well, here is one option that is mighty tasty.
Shave those Brussels sprouts, add some herbs, pancetta and walnuts to give it new live.
Here is a warm and inviting salad that everyone will like.
1/2 pound Brussels sprouts, shaved
1 cup pancetta, chopped
1/2 cup walnuts, chopped
2 tablespoons brown sugar
1/4 cup white wine vinegar
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
In a skillet over medium heat, cook pancetta. Once it starts releasing fat, add thyme and parsley and keep cooking the pancetta until crispy.
Remove excess fat and add walnuts until toasted, about 1 minute.
Remove half of the pancetta and walnut mix and set aside.
Leave some fat in the pan and add brown sugar and vinegar. Simmer until sugar is dissolved, scraping up pancetta bits from the bottom of the pan.
Season with salt and pepper, to taste.
Add Brussels sprouts and cook for five more minutes until tender.
Serve and top with reserved pancetta and walnut mix.