Shaved Brussels Sprouts Salad with Shallots and Pancetta #SundaySupper
Author: Susan Palmer
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.
  • 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
  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.
Recipe by The Girl in the Little Red Kitchen at