Edit ModuleShow Tags

FreshTartSteph Recipe: Brussels Sprouts Salad with Pancetta and Cranberries



As you might have noticed from last week’s Herb-Roasted Turkey with Gravy, I like to work ahead for Thanksgiving dinner. It’s no fun to sweat your brains out, stressing about how to fit five dishes into the oven while scrambling to pull together multiple side dishes.

To that end, enter Brussels Sprouts Salad with Pancetta and Cranberries. The beauty of this warm salad, other than its obvious deliciousness, is that you 1) pull apart the Brussels into a big pile of leaves the day before, so that 2) the leaves require just a quick pass over heat to wilt lightly before being whisked off to the serving board. Even die-hard sprouts haters love this dish with the tender-crisp-salty-sweet thing it has going on, which is particularly lovely alongside turkey. (It’s beautiful on a December table as well, so tuck the recipe in your stocking for another month and enjoy it two holidays in a row.)
 

Brussels Sprouts Salad with Pancetta and Cranberries

Photo by Stephanie Meyer

Stirring the Pot, Tyler Florence
Serves 4-6  

Note: While cooking the dish takes only a few minutes, picking apart the sprouts takes some time, so do it a day ahead.

2 lbs. baby Brussels sprouts
2 Tbsp. extra-virgin olive oil
6 ounces pancetta, cut into small dice (1 1/2 cups)
1/4 cup dried cranberries
3 Tbsp. shallots, finely chopped
1 garlic clove, peeled and minced
2 Tbsp. best-quality, syrupy balsamic vinegar
1/4 cup chicken broth
Kosher salt and freshly ground black pepper

Stem, halve, and core each sprout and then pick all of them apart so you have one big pile of leaves. (Can be done one day ahead; cover and chill.)

In a large saute pan, heat 2 Tbsp. oil over medium heat. Add the pancetta and cook for 5 minutes, until the fat renders and the pancetta is crispy.

Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic.

Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3-4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.
 

Edit ModuleShow Tags

Related Articles

North Shore and Brainerd Taprooms

MnMo editor Rachel Hutton and MPR’s John Birge talk taprooms worth the trek

S’more Ice Cream Cake Recipe

A favorite campfire treat becomes an ice cream cake, which is also way do-ahead for easy entertaining.

First Look: the Apothecary Bar & Lounge at the Loews Minneapolis Hotel

A hearty burger is the best medicine at Apothecary
Edit ModuleShow Tags

Comments may be edited for length, clarity, or appropriateness.

Add your comment: