Prepare Pancetta and Croutons

  • Ciabatta bread cubes 2.5 cups
  • Pancetta, thick-cut, diced 2.0 cups
  • Garlic powder 2.0 tsp

Prepare Brussels Sprouts

  • Brussels sprouts, cleaned and halved 4.0 lbs
  • Olive oil 0.5 cup
  • Sea salt and black pepper to taste

Finish the Dish

  1. 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.
  2. Prepare Brussels Sprouts

    • Toss Brussels sprouts with olive oil, salt and pepper. Roast at 450F until golden brown, about 20 minutes.
  3. 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.
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