📝 About This Recipe
This sophisticated warm salad elevates the humble Brussels sprout from a standard side dish to the star of the table. By pan-searing shredded sprouts in rendered pancetta fat, we unlock a nutty sweetness that perfectly balances the salty, cured pork and the bright acidity of a maple-balsamic reduction. It is a textural masterpiece, featuring crunchy toasted pecans and creamy goat cheese that melts slightly into the warm greens.
🥗 Ingredients
The Base
- 1.5 pounds Brussels sprouts (trimmed and finely shredded or mandoline-sliced)
- 6 ounces Pancetta (diced into small cubes)
- 1 tablespoon Extra virgin olive oil (only if needed to supplement pancetta fat)
Aromatics and Crunch
- 1 large Shallot (finely minced)
- 2 cloves Garlic (thinly sliced)
- 1/2 cup Pecans (roughly chopped and toasted)
- 1/3 cup Dried cranberries (for a pop of sweetness)
The Dressing & Finish
- 3 tablespoons Balsamic vinegar (high quality)
- 1 tablespoon Pure maple syrup (Grade A dark preferred)
- 1 teaspoon Dijon mustard (smooth style)
- 4 ounces Goat cheese (crumbled)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping your Brussels sprouts. Trim the woody ends and remove any tattered outer leaves, then use a sharp chef's knife or a mandoline to shred them into thin ribbons.
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2
Place a large wide skillet or cast-iron pan over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is golden-brown and crispy (about 6-8 minutes).
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3
Using a slotted spoon, remove the crispy pancetta from the pan and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
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4
If the pan looks dry, add 1 tablespoon of olive oil. Increase the heat to medium-high and add the minced shallots. Sauté for 2 minutes until softened and translucent.
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5
Add the sliced garlic to the shallots and cook for just 30-60 seconds until fragrant, being careful not to let the garlic burn.
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6
Add the shredded Brussels sprouts to the pan in two batches. Toss well to coat every ribbon in the warm pancetta fat.
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7
Sauté the sprouts for 4-5 minutes. You want them to wilt slightly and develop some charred, golden edges while still retaining a bright green color and a slight 'al dente' bite.
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8
In a small jar or bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard until emulsified.
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9
Pour the balsamic mixture directly over the sprouts in the hot pan. Toss vigorously for 1 minute to allow the liquid to reduce and glaze the vegetables.
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10
Turn off the heat. Fold in the crispy pancetta, toasted pecans, and dried cranberries.
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11
Season with kosher salt and plenty of freshly cracked black pepper. Taste and adjust the seasoning as needed.
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12
Transfer the warm salad to a serving platter and top with the crumbled goat cheese. Serve immediately while the cheese is just beginning to soften from the residual heat.
💡 Chef's Tips
To save time, you can buy pre-shredded Brussels sprouts, though fresh-cut ribbons have better texture. Don't overcook the sprouts; they should be vibrant and tender-crisp, not mushy or grey. If you don't have pancetta, thick-cut smoked bacon makes an excellent smoky substitute. Toast the pecans in a dry pan for 3-5 minutes before starting the recipe to maximize their essential oils and crunch. If the salad feels too acidic, add an extra teaspoon of maple syrup to balance the balsamic vinegar.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Riesling. Serve alongside roasted chicken or a pan-seared pork tenderloin for a complete meal. This makes a fantastic holiday side dish next to herb-crusted prime rib. For a vegetarian version, swap pancetta for smoked paprika and extra olive oil, and add smoked almonds. Accompany with a side of crusty sourdough bread to soak up the balsamic glaze.