A Perfect Winter Salad: Brussels Sprouts, Crispy Pancetta, and Balsamic Vinaigrette
Alica Fabi
4
15 minutes
Italian
Salad
If you’re on the lookout for easy salad recipes that are both flavorful and visually stunning, this winter salad is just what you need. Featuring caramelized Brussels sprouts, crispy pancetta, bitter radicchio, and sweet pear slices, it’s a dish that balances texture and taste in every bite. Finished with a tangy Italian balsamic vinegar, this salad embodies the sophistication of Italian cuisine while being simple enough to prepare for any occasion.
What sets this crispy Brussel sprout salad apart is its versatility—it can be served as a light main dish, a complement to hearty meals, or even as an addition to your list of winter salad ideas. The pancetta provides a savory crunch, but if you prefer a more familiar twist, it can be replaced with crispy bacon. For a vegetarian option, toasted nuts like walnuts or almonds are excellent alternatives.
With itsdelightful balance of textures and flavors, this salad is the epitome of an easy yet elegant salad recipe—perfect for those who want to enjoy the essence of winter with minimal effort.
Ingredients
- 1 lb brussels sprouts
- 1 crunchy pear
- 1 bunch parsley leaves
- 0.5 lb radicchio (red bitter salad)
- 2 oz Parmigiano Reggiano cheese, crumbled
- 3.5 oz thinly sliced pancetta (or bacon)
- 4 tbsp EVOO
- 3 tbsp balsamic vinegar by Giusti
- Salt and pepper
Directions
Prepare the Brussels sprouts: Peel and halve the Brussels sprouts. Set aside.
Cook the pancetta: In a large skillet, cook the pancetta over medium heat until crisp. Remove and set aside, but don’t discard the rendered fat.
Sauté the Brussels sprouts: In the same skillet, add the Brussels sprouts to the pancetta fat and cook over high heat for about 10 minutes, stirring occasionally, until they develop a golden-brown crust. Sprinkle with sea salt and let them cool.
Assemble the salad: Combine the browned Brussels sprouts with the chopped radicchio, sliced pear, crumbled pancetta, parsley leaves, and Parmigiano-Reggiano.
Dress and serve: Drizzle the salad with extra virgin olive oil and balsamic vinegar. Add a pinch of sea salt and a grind of black pepper. Toss everything gently to coat.
Serve immediately and enjoy this perfect balance of flavors and textures! It’s a fantastic side dish or a light main course
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