Expand your salad repertoire with this crispy, cozy main dish made with Brussels sprouts.
Quickly cooking the shaved sprouts instead of serving them raw gives the salad a second boost.
To serve, toss the cooked sprouts and pancetta together in a lemony Caesar-ish dressing.
Photo:Fred Hardy
Top the salad with crisp, golden panko and a creamy fried egg for a protein boost.
Shopping tip: If you’re able to find pre-sliced Brussels, snap them up.
Or, trim and very thinly slice whole sprouts with a sharp knife.
For even more protein, swap the mayonnaise for Greek yogurt.
The similar textures will yield equally creamy results.
Amp up the Caesar vibes further with a generous pinch of grated Parmesan in the dressing.
This recipe was developed by Catherine Jessee.
Cook until fat is rendered and pancetta is crispy, about 5 minutes.
Transfer to a paper-towel-lined plate, reserving drippings in skillet.
Heat drippings over medium.
Add garlic; cook for 30 seconds.
Add panko; cook, stirring, until panko is dark golden brown, 4 to 5 minutes.
Transfer to a plate.
Heat 1 tablespoon oil in same skillet over medium-high.
Remove from heat and stir in remaining 2 cups sprouts.
Transfer to a large bowl.
Heat 1 tablespoon oil in same skillet over medium.
Fry eggs to desired doneness.
Add to Brussels sprouts along with 3/4 cup panko and 1/4 cup pancetta.
Serve salad topped with fried eggs, remaining panko and pancetta, and pepper.
