• ciabatta bread cubes 2.5 cup
  • pancetta, thick-cut, diced 2 cup
  • Garlic Powder 2 tsp
  • brussels sprouts, sliced and stems removed 4 lb
  • Sea salt and black pepper to taste
  • Olive oil 5 cup
  • red onion, finely sliced 1.5 cup
  • Hellmann's® Caesar Dressing 2 cup
  • Parmigiano-reggiano, freshly shaved 2 cup
  1. Preparation

    1. preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet
    2. heat in a skillet over medium heat and add pancetta / bacon . Cook until crispy and the fat is rendered , then remove the pancetta / bacon with a slotted spoon and place it on a paper towel.
    3. Pour the pancetta/ bacon grease from the skillet over the bread cubeson the baking sheet and toss well . Season with the garlic powder and toss once more .
    4. Bake the bread cubes for 10 to 12 minutes until golden brown
    5. return the skillet to the burner and heat over medium heat. Add the Brussels with the salt and pepper and the olive oil and sautéed the sprouts until soft and little golden in color about 5 to 7 minutes.
    6. In a large bowl toss the Brussels ,bacon, red onion, bread cubes, yogurt and Hellmann's Caesar dressing and seasoning with salt and pepper to taste
    7. before serving the salad warm …sprinkle the parmigiano -reggiano cheese on top