Brussels Sprout Salad With Pancetta, Parmesan And Currants

This delicious brussels sprout salad combines salty pancetta with the sweetness of currants.

The ingredient of Brussels Sprout Salad With Pancetta Parmesan And Currants

• 2 tbsp currants
• 1 tbsp white balsamic vinegar
• 50g pancetta slices
• 400g brussels sprouts
• 40g 1 4 cup slivered almonds lightly toasted
• 1 4 cup fresh continental parsley leaves shredded
• 25g 1 3 cup finely grated parmesan
• 1 tbsp lemon juice
• 2 tsp olive oil
• pinch of caster sugar

The Instruction of brussels sprout salad with pancetta parmesan and currants

• combine the currants and balsamic vinegar in a small bowl set aside for 10 minutes to soak
• meanwhile heat a large non stick frying pan over medium heat cook the pancetta turning once for 3 4 minutes or until golden and crisp transfer to a plate lined with paper towel to drain break into large pieces
• trim the base and outer leaves from the brussels sprouts thinly slice brussels sprouts and place in a large bowl with the pancetta almonds parsley and parmesan
• whisk together the lemon juice olive oil and sugar in a small bowl add to the salad and gently toss to combine divide among serving plates sprinkle with the currants

Nutritions of Brussels Sprout Salad With Pancetta Parmesan And Currants

fatContent: 179 011 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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