PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
SERVES: 4
BRUSSELS SPROUT, FENNEL AND PANCETTA SALAD
The old brussels sprout has made a bit of a resurgence. You see it used more and more in restaurants around town and, if done right, they don’t taste anything like those stinky mini-cabbages that you remember from when you were a kid. This dish has none of that. Revise your childhood memories with this delicious take on a classic.
1 tablespoon olive oil
60 g (2¼ oz) butter
200 g (7 oz) flat pancetta, trimmed and cut into lardons
400 g (14 oz) brussels sprouts, trimmed, halved
2 baby fennel bulbs, trimmed and shaved (on a mandolin)
1 cup mint leaves
100 g (3½ oz) walnuts, roasted
DRESSING
60 ml (2 fl oz/¼ cup) vino cotto (see note)
60 ml (2 fl oz/¼ cup) lemon olive oil (see note)
1 French shallot (eschalot), finely chopped
2 tablespoons finely chopped tarragon
Heat the oil and butter in a medium heavy-based frying pan over medium heat. Add the pancetta and cook, stirring occasionally, for 3 minutes or until starting to brown. Increase heat to medium–high. Add half of the brussels sprouts and cook, stirring frequently, for 6 minutes or until the pancetta is golden and the sprouts are tender and deep green in colour. Using a slotted spoon, transfer to paper towel and drain.
In a saucepan of salted boiling water cook the remaining brussels sprouts for 30 seconds. Drain and refresh in iced water.
To make the dressing, whisk all the ingredients in a small bowl, season with salt and pepper, and set aside until needed.
Place the brussels sprouts, pancetta and the remaining ingredients in a large bowl with half of the dressing. Season and toss well to combine.
Divide the salad among plates and drizzle with the remaining dressing.
NOTES
∎ Vino cotto is available from delis and speciality stores. Substitute with an aged sweet balsamic.
∎ Lemon olive oil is available from selected speciality stores. You can substitute it with hazelnut or walnut oil.
∎ For added freshness add sliced pear or fresh figs when in season.
