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Charred sprout & crispy pancetta salad

A serving of charred sprout & crispy pancetta salad

Charred sprout & crispy pancetta salad

Name: Charred sprout & crispy pancetta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 350g brussels sprouts halved; 1⁄2 tbsp olive oil; 8 thin slices smoked pancetta; 4 eggs; 2 heads of radicchio or chicory, leaves separated; small bunch of parsley or dill; 3 tbsp mixed seeds toasted; 40g parmesan shaved; 100ml buttermilk; 1 lemon juiced; 40g parmesan grated; 1⁄2 small bunch of chives finely sliced

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

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Enjoy this Christmas starter of crispy sprouts with a creamy dressing and pancetta. Charring or frying sprouts instead of boiling ensures better flavour

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

350g brussels sprouts

halved
1⁄2 tbsp olive oil
8 thin slices smoked pancetta
4 eggs
2 heads of radicchio

or chicory, leaves separated
small bunch of parsley

or dill
3 tbsp mixed seeds

toasted
40g parmesan

shaved

For the dressing

100ml buttermilk
1 lemon

juiced
40g parmesan

grated
1⁄2 small bunch of chives

finely sliced

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Nutrition: Per serving

kcal362
fat23g
saturates8g
carbs10g
sugars6g
fibre6g

high
protein26g
salt1.3g

Method

step 1

Cook the sprouts in a pan of boiling salted water for 2-3 mins, then drain and set aside to dry on a plate lined with kitchen paper.
step 2

Heat the oil in a non-stick frying pan over a medium-high heat and fry the sprouts, cut-side down, for 4-5 mins until slightly charred and crisp at the edges. Remove from the heat and set aside.
step 3

For the dressing, whisk together the buttermilk, lemon juice, grated parmesan, the chives and some seasoning. Chill until needed.
step 4

Heat the grill to high and lay the pancetta on a baking sheet lined with foil. Grill for 5 mins until crisp, then break into shards. Cook the eggs in a pan of simmering water for 7 mins. Drain, peel and halve.
step 5

Put the radicchio leaves on a serving plate with the sprouts, herbs and most of the toasted seeds. Drizzle with the creamy dressing, then nestle in the eggs, pancetta and sprinkle with the remaining toasted seeds. Scatter over the parmesan shavings and serve.

Recipe from Good Food magazine, December 2021

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