Shredded Brussels sprouts salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 250g brussels sprouts, trimmed and any browned outer leaves discarded
- 8 slices pancetta
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small red onion, halved and thinly sliced
- 30g walnuts, toasted
- 50g Grana Padano, shaved
Method
- STEP 1
Use a food processor to finely shred the sprouts. Put in a bowl of iced salted water and leave while you prep the rest of the salad.
- STEP 2
Grill the pancetta until crisp.
- STEP 3
Whisk the olive oil, red wine vinegar and dijon, and season really well. Add the red onion, then toss and leave for 10 minutes.
- STEP 4
Drain the sprouts and dry on kitchen paper. Add them to the onions and toss. Add the walnuts, grana padano and crumble over the pancetta, then toss again before serving.
