Warm Brussels Sprout Salad

Name: Warm Brussels Sprout Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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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

Directions

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.
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.