• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating