Warm Brussels Sprout Salad

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 tablespoon olive oil

2 ounces thinly sliced pancetta, chopped 

1 pound Brussels sprouts, trimmed and thinly shaved 

Kosher salt and freshly ground black pepper 

2 teaspoons red wine vinegar 


  1. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
  2. Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

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