Brussels Sprouts Caesar Salad with Pancetta

We already knew that sprouts and pancetta are a good match when roasted, so we brought them together again for this delicious take on a classic Caesar Salad.



Just look at those tiny leaves of Brussels sprouts with the pools of dressing resting inside them. Adorable aren’t they? Well, don’t ask me how long it took me to de-leaf those deceivingly cute little buggers…


I have a thing for raw Brussels Sprouts (much preferred over the classic boiled version), which is how this recipe came about. Thank goodness I always have a back-up of pancetta or bacon in the house to add even more umami to this Brussels Sprouts Caesar Salad ! You can add croutons if you like, but I went for the pancetta instead. Bacon or bread - it was a tough choice!

If you don’t have 40 minutes to de-leaf 1-1/2 pounds of mini cabbages (I was hoping for some help since I there are four more sets of very able hands in this house, but suddenly everyone was “on a call”), just shred them in the food processor or work on your chopping skills with a big knife.


The dressing is low-maintenance with a very high-return in the flavor department and you’ll be looking for things to pour it on, I guarantee! xoxo Kirsty



Ingredients for 4 servings

  • 1-1/2 lbs. (680g) Brussels Sprouts

  • 4 oz. (115g) Pancetta or bacon, in small cubes or strips

  • 4oz. (115g) Parmesan cheese, shaved with a peeler

For the dressing:


  • 1 cup (220g) mayonnaise

  • 1/4 cup (60ml) lemon juice, freshly squeezed

  • 2 small garlic cloves, crushed

  • 2 tablespoons (25g) Parmesan cheese, freshly grated

  • 2 tablespoons Dijon mustard

  • 2 teaspoons Worcestershire sauce (usually gluten free, check label)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Place the pancetta cubes in a small, dry frying pan over medium heat, and let them cook for 10 minutes, stirring occasionally. Tend to your sprouts whilst the pancetta is cooking. When the pancetta is starting to get a little crunchy and brown, take it off the heat and place on a plate with a paper towel to blot off the excess fat.


Wash the Brussels sprouts and chop, slice, julienne or peel the leaves. Place in a large bowl.


For the dressing, put all the ingredients in a small food processor, or blender, and blitz until well combined. Can be made ahead and refrigerated until ready to serve.

To assemble the salad, arrange the sprouts on a platter or in a bowl, sprinkle with the cooked pancetta, shavings of parmesan and drizzle with dressing. Serve extra dressing on the side.



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