Step 1:

  • Ciabatta bread cubes 2.5 cup
  • Pancetta, thick-cut, diced 2 cup
  • Garlic powder 2 tsp

Step 2:

  • Olive oil 5 cup
  • Brussels sprouts, sliced and stems removed 4 lb
  • Sea salt and black pepper to taste

Step 3:

  • Red onion, finely sliced 1.5 cup
  • Greek yogurt 2.5 cup
  • Hellmann's® Caesar Dressing 2 cup
  • Parmigiano-reggiano, freshly shaved 2 cup
  1. Step 1:

    Spreadbread cubes onbaking sheet; set aside.Cookpancetta/baconinskillet over medium heatuntil crispy andfat is rendered.Remove the pancetta withslotted spoon and place it on a paper towel. Pourpancetta drippingsfromskillet overbread cubes; toss well. Season withgarlic powder and toss once more. Bakebread cubes for 10 to 12 minutes until golden brown.
  2. Step 2:

    Heat oil in sameover medium heat and cookBrussels sproutwith the salt and pepper,until soft and little golden in color, about 5 to 7 minutes.
  3. Step 3:

    Inlarge bowl, tossBrussels sprouts, pancetta, red onion, bread cubes, yogurt andHellmann's® Caesar Dressing, adjustseasoning. Servewarm sprinkled withparmigiano -reggiano cheese.


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