Kale and Brussels Sprouts Salad with Pancetta Vinaigrette
This is officially my favourite winter salad! It’s the perfect combination of flavours and textures. The pancetta honey mustard dressing complements the earthy bitterness of the greens so well. The walnuts add crunch and the red onion an assertive alium-y kick. The chicken is optional, but it takes it from a side to something more substantial.
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 200g trimmed brussels sprouts
- 100g cavolo nero (tuscan kale)
- extra-virgin olive oil
- 75g leftover chicken, shredded (optional)
- ¼ red onion, thinly sliced
- 35g walnuts, roughly chopped
For the dressing:
- 65g cubed pancetta
- 3 tbsp white wine or apple cider vinegar
- 1 heaped tsp dijon mustard
- 1 tbsp honey
Instructions
- Trim, wash and drain the brussels sprouts, then slice them up as thinly as you can.
- Wash and dry the cavolo nero, then strip the leaves from the stalk and slice thinly. Transfer to a large bowl, add 1 tbsp extra-virgin olive oil and massage the cavolo nero for 1 minute, or until it just starts to wilt. Emphasis on the just – the only thing worse than tough kale is mushy kale!
- Add the shredded brussels sprouts to the cavolo nero, along with the chicken (if using), red onions and walnuts.
- Place the pancetta in a cold frying pan set over a medium heat. Cook until the fat has rendered and the pancetta is crisp, around 10 minutes.
- Strain the pancetta fat into a bowl and whisk in the vinegar, dijon mustard and honey. Season very generously with salt and pepper, then pour the dressing over the salad and toss to coat.
- Plate up the salad, top with the crispy pancetta, then serve – enjoy!