Shaved Brussels Sprouts Salad with Shallots and Pancetta #SundaySupper

Shaved Brussels Sprouts Sala with Shallots and Pancetta

I know what you are thinking.  More brussels sprouts?  Well, I can’t help it, I love these little nuggets of deliciousness. 

I’m seriously in love with this recipe though, I could honestly sit and eat the entire bowl of this salad and be a happy camper.  

That is how much I love Brussels Sprouts.  Call me weird?  Sure.  Do I care?  Not really. :-) 

Shaved Brussels Sprouts Salad with Shallots and Pancetta

#SundaySupper is all about Thanksgiving leftovers today, more specifically – what to do with Thanksgiving leftovers.  Nicole from Daily Dish Recipes is hosting our feast and I think you are going to walk away with some incredible ideas to make on Friday afternoon or maybe Thursday night (I won’t judge!)

A lot of Thanksgiving leftover recipes talk about what to do with the turkey, but I wanted to give you something to do with your leftover sides, besides just reheating it.  This dish takes something so simple and totally recreates it into a new side.  In fact, I plan on cooking it as is for my Thanksgiving meal!

Brussels Sprouts

Of course making this dish is dependent on having leftover roasted sprouts after your meal (like that would happen!) So plan on making extra to serve with Thanksgiving part 2 (or 3 or 4) for the coming days. 

Roasted Brussels Sprouts Shaved Brussels Sprouts Salad with Shallots and Pancetta

Shaved Brussels Sprouts Salad with Shallots and Pancetta #SundaySupper
 
How “shaved” the brussels sprouts are in the salad depend on how soft they ended up when you originally roasted them. I wanted to slice my sprouts, but I had tiny ones, and the best I could do was chop them up a little more without smooshing everything.
Author:
Recipe type: Vegetables, Sides, Thanksgiving
Ingredients
  • Leftover roasted brussels sprouts, sliced or cut into quarters
  • 2 ounces pancetta, cut into ½ inch pieces
  • 1 large shallot, thinly sliced
For the dressing:
  • 1 teaspoon dijon mustard
  • ½ tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. In a medium saute pan over medium to medium-low heat, cook your pancetta until crisp and golden brown. Remove with a slotted spoon to drain on paper towels, reserving grease in the pan.
  2. If the reserved grease in the saute pan starts to smoke, lower the heat and add the sliced shallots. Cook, stirring occasionally, until softened and they just begin to caramelized about 8-10 minutes.
  3. After the shallots are finished cooking, add the leftover cold brussels sprouts to the pan and heat through until warm – about 5 minutes. Toss in the cooked pancetta.
  4. While everything is cooking, in a small bowl, whisk together the dijon mustard and white wine vinegar. Slowly drizzle in the extra virgin olive oil and whisk to make an emulsion. Season with salt and pepper.
  5. Drizzle the vinaigrette over the brussels sprouts mixture in the saute pan and toss to combine.
  6. Adjust seasoning if necessary and serve immediately.

Shaved Brussels Sprouts Salad with Shallots and PancettaDon’t forget to check out what everyone else is offering up for Thanksgiving leftover ideas today!

Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper today,  November 18, 2012.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

 

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23 Comments

  1. I love how your recipe calls for leftover brussel sprouts … We never have those in our house so we’d have to make them especially for this dish :-)
    CJ at Food Stories recently posted..Food Story: Joanne & BaklavaMy Profile

    Reply
  2. Awesome recipe that I know my family will love. Well, I think they will because everything tastes great with pancetta. So glad you shared

    Reply
  3. I love everything about this dish…especially the smoky pancetta and the tangy dressing! I’m roasting about 2 lbs of brussels sprouts for dinner tonight…hopefully I’ll have enough to make this “salad”.
    Amy Kim (@kimchi_mom) recently posted..Curried (Leftover) Turkey Salad #SundaySupperMy Profile

    Reply
  4. I never get sick of brussel sprouts either! They are soooo good. I usually make them with bacon but it sounds like I need to throw some pancetta in there next time. YUM! :)

    Reply
  5. Bring on the brussel sprouts … I love them and this dish looks fantastic … I always roast or steam mine but should really give this a go :-)
    CJ at Food Stories recently posted..Top 3 Food Photos for NovemberMy Profile

    Reply
  6. This looks so wonderful that it may be an actual side dish this Thanksgiving and not made with leftovers! YUM!

    Reply
  7. These must be awesome with that vinaigrette! Yummm!
    Patti recently posted..Figs for StartersMy Profile

    Reply

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