Charred sprout & crispy pancetta salad
Indulge in the delicious flavors of charred brussels sprouts and crispy pancetta with this tantalizing salad. Perfect for a light and flavorful meal option.
Ingredients:
- 350g brussels sprouts, halved
- 1⁄2 tbsp olive oil
- 8 thin slices smoked pancetta
- 4 eggs
- 2 heads of radicchio or chicory, leaves separated
- small bunch of parsley or dill
- 3 tbsp mixed seeds, toasted
- 40g parmesan, shaved
- 100ml buttermilk
- 1 lemon, juiced
- 40g parmesan, grated
- 1⁄2 small bunch of chives, finely sliced
Instructions:
- Boil the Brussels sprouts in salted water for 2-3 minutes, then strain and place on a paper towel-lined plate to remove excess water.
- In a non-stick pan, heat oil over medium-high heat and sauté the Brussels sprouts with the cut side down for 4-5 minutes until they are slightly crispy on the edges. Remove from heat.
- Prepare the dressing by whisking buttermilk, lemon juice, grated parmesan, chives, and seasonings together. Refrigerate until ready to use.
- Preheat the broiler and place the pancetta on a baking sheet lined with foil. Broil for 5 minutes until crispy, then break into pieces. Boil the eggs in simmering water for 7 minutes, then drain, peel, and cut in half.
- Arrange the radicchio leaves on a serving plate along with the Brussels sprouts, herbs, and most of the toasted seeds. Drizzle with the prepared creamy dressing, then add the eggs, pancetta, remaining seeds, and parmesan shavings. Serve.
Summary:
- Calories: 1279 kcal
- Fat: 90 g
- Protein: 73 g
- Carbs: 53 g
- Potassium: 3047 mg
- Magnesium: 218 mg