Italian-style shredded brussels salad

Name: Italian-style shredded brussels salad
Total time: 25 min
Yield: serves 4
Ingredients: brussels sprouts 250g, trimmed and any browned outer leaves discarded; pancetta 8 slices; olive oil 3 tbsp; red wine vinegar 2 tbsp; Dijon mustard 1 tsp; red onion 1 small, halved and thinly sliced; walnuts 30g, toasted; Grana Padano 50g, shaved

25 minutes
serves 4
Easy

Looking for ways to use up your leftover brussels sprouts? Check out this low calorie Italian-style brussels salad with crispy pancetta and toasted walnuts – it's under 250 calories

December 27, 2017 at 10:45 am

*This recipe is gluten-free according to industry standards

Ingredients

brussels sprouts 250g, trimmed and any browned outer leaves discarded
pancetta 8 slices
olive oil 3 tbsp
red wine vinegar 2 tbsp
Dijon mustard 1 tsp
red onion 1 small, halved and thinly sliced
walnuts 30g, toasted
Grana Padano 50g, 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.