This delicious brussels sprout salad combines salty pancetta with the sweetness of currants.
- Combine the currants and balsamic vinegar in a small bowl. Set aside for 10 minutes to soak.
- Meanwhile, heat a large non-stick frying pan over medium heat. Cook the pancetta, turning once, for 3-4 minutes, or until golden and crisp. Transfer to a plate lined with paper towel to drain. Break into large pieces.
- Trim the base and outer leaves from the brussels sprouts. Thinly slice brussels sprouts and place in a large bowl with the pancetta, almonds, parsley and parmesan.
- Whisk together the lemon juice, olive oil and sugar in a small bowl. Add to the salad and gently toss to combine. Divide among serving plates. Sprinkle with the currants.
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Food Storage Container Set
Food Storage Container Set
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