Salads & Sides
Shredded Brussels and Pancetta
Shredded Brussels and Pancetta
2
Get everyone loving sprouts with this winter side dish, delicious with a roast.
Ingredients
- 80g pancetta, cubed
- 125g sprouts
Lemon Dijon Vinaigrette
- 1 clove garlic, slightly crushed
- 1 lemon, juiced
- 3 tbsp dijon mustard
- 40ml apple cider vinegar
- 120ml olive oil
- 2 tsp honey
- Sea salt & Pepper
Preparation
- Add the pancetta to a medium / hot frying pan and cook until the fat renders and the pancetta is crispy. Place the pancetta on paper towel before setting to one side.
- Trim & peel the sprouts.
- In the Easy Prep Pro, set up the fine slicing disc in the large work bowl and process the sprouts on ‘HIGH’.
- Set up the small work bowl with the small chopping / mixing blade.
- Add all the vinaigrette ingredients to the small work bowl. Secure the lid and process on ‘HIGH’ until a thick emulsion forms. Season with sea salt and freshly ground black pepper. Run the machine using the ‘PULSE’ button until thoroughly mixed. Pour the vinaigrette into a suitable jug for serving.
- Place the sprouts into a serving dish and drizzle over a generous serving of the vinaigrette. Combine well and scatter over the crispy pancetta.
Tip: Any remaining vinaigrette can be stored in an airtight container in the fridge for up to 5 days.
