this salad is amazing and is a perfect fit for the holiday season due to the colors and seasonal vegetables being used. if you aren’t a fan of brussel sprouts currently, i encourage you to try this rendition and see if you can be swayed over to the green side.
1.5-2 lbs brussels sprouts
5-6 oz pancetta thinly sliced
3 tbsp minced shallots
1 clove garlic minced
1/3 cup dried cranberries
1/3 cup toasted almond slivers
1/4 cup chicken stock
2 tbsp balsamic vinegar
start by cutting off the bottoms of the brussel sprouts and separating the leaves of each one, then throwing into a large bowl. this is a time consuming process so it helps to do it ahead of time or have extra helpers around.
in a large saute pan, cut pancetta into tiny pieces (bits) with cooking scissors and saute with shallots in a small amount of olive oil.
cook until brown and crispy but not burned which should be about 5-10 minutes. drain some of the grease from the pan except for a tbsp so you can continue to use for cooking.
in a separate pan toast your almonds by putting them with 1 tbsp of butter on medium heat and stirring consistently for about 5 minutes. they will start to brown quickly.
next, combine brussels sprouts, toasted almonds, and cranberries into the pan with the pancetta and stir around for a minute so the leaves get coated with the oil. in a separate bowl combine the chicken stock and balsamic vinegar which will then be poured over the salad. stir all ingredients together consistently for about 3-5 minutes until the brussel sprout leaves get to be a bright green and get softer.
take off heat and salad is ready to serve. it is a wonderful combination of sweet and salty and adds a fun crispness with the brussels sprouts.