Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta
Lightly dressed Brussels sprouts meet crisp pancetta with ciabatta bread crumbs in each bite of this satisfying, warm salad.
Salads
Ingredients per serving
Prepare Pancetta and Croutons
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Ciabatta bread cubes 2.5 cups
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Pancetta, thick-cut, diced 2.0 cups
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Garlic powder 2.0 tsp
Prepare Brussels Sprouts
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Brussels sprouts, cleaned and halved 4.0 lbs
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Olive oil 0.5 cup
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Sea salt and black pepper to taste
Finish the Dish
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Brussels Sprouts, Prepared
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Crisp Pancetta, Prepared
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Red onion, finely sliced 1.5 cups
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Croutons, Prepared
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Greek yogurt 2.5 cups
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Parmigiano-reggiano, freshly shaved 2.0 cups
Preparation
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Prepare Pancetta and Croutons
- Spread bread cubes on baking sheet, set aside.
- Cook pancetta/ bacon in skillet over medium heat until crispy and fat is rendered. Remove the pancetta with slotted spoon and place it on a paper towel.
- Pour pancetta drippings from skillet over bread cubes; toss well. Season with garlic powder and toss once more. Bake bread cubes for 10 to 12 minutes until golden brown.
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Prepare Brussels Sprouts
- Toss Brussels sprouts with olive oil, salt and pepper. Roast at 450F until golden brown, about 20 minutes.
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Finish the Dish
- In a large bowl toss Brussels sprouts, pancetta, red onion, croutons, yogurt and Hellmann's® ClassicsCaesar Dressing, adjust seasoning.
- Serve warm and topwith Parmigiano-reggiano cheese.
