If you hate brussels sprouts, this recipe just might change our mind! Chef Lesli Sommerdorf from Harmons shares her Sprouts-Pancetta Salad recipe. It's easy to make, and perfect for fall!
Brussels Sprouts-Pancetta Salad
Total Time: :40
1 tsp Dijon mustard
1 lemon, zested and juiced
1 Tbsp white miso
1/4 cup extra-virgin olive oil
1 ½ lb Brussels sprouts, trimmed and shredded
1 medium Granny Smith apple, cored and shredded
3 green onions, sliced on the bias
4 oz cooked diced pancetta
Salt and freshly ground pepper
1/4 cup fresh flat-leaf parsley leaves
1/2 cup toasted and chopped hazelnuts
To make the dressing, in a small bowl, whisk together mustard, lemon zest and juice, and miso. Add oil in a steady stream until well blended.
In a bowl, combine Brussels sprouts, apple, green onions, and pancetta and toss with dressing. Season with salt and pepper and toss to combine. Let flavors blend, about 20 minutes. Just before serving, toss with parsley and hazelnuts.
For more recipes go to harmonsgrocery.com