Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear
GOOD TO KNOW For a more satisfying meal, try incorporating just a small amount of a flavorful high-fat ingredient such as bacon or nuts into the low-calorie mix. Here pancetta is crisped in the oven for handsoff, splatter-free cooking, a method that works well for bacon, too.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 425°F, with racks in upper and lower thirds. On a rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil; season with salt and pepper. Bake on upper rack until tender, 18 to 20 minutes, tossing once. On another rimmed baking sheet, arrange pancetta in a single layer. Bake on lower rack until golden brown, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain.
Step 2
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, pear, and brussels sprouts; toss to combine. Divide among four plates and top with ricotta salata and pancetta. Serve immediately.
About pancetta
Step 3
Think of pancetta as the more aromatic, Italian version of bacon. But unlike bacon, pancetta is usually rolled instead of flat, and crusted with spices like fennel seed and black pepper instead of being smoked. Thinly sliced pancetta turns crisp when baked or sautéed. It can also be chopped to give flavor to sauces and stews. Pancetta is available at many supermarkets, either at the deli counter or in packaged slices in the refrigerator case. Refrigerate, wrapped in plastic, up to 1 week, or freeze up to 2 months.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 301
Step 6
Fat: 23g (6.2g Saturated Fat)
Step 7
Protein: 11.5g
Step 8
Carbohydrates: 15g
Step 9
Fiber: 4.5g
