Brussels sprout salad with pancetta, parmesan and currants

This delicious brussels sprout salad combines salty pancetta with the sweetness of currants.

Recipe «Brussels sprout salad with pancetta, parmesan and currants» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbs currants, 1 tbs white balsamic vinegar, 50g Primo Gourmet Selection Pancetta slices, 400g brussels sprouts, 40g slivered almonds, lightly toasted , 1/4 cup fresh continental parsley leaves, shredded, 25g finely grated parmesan, 1 tbs lemon juice , 2 tsp olive oil, Pinch of caster sugar.

Ingredients:

• 2 tbs currants 
• 1 tbs white balsamic vinegar 
• 50g Primo Gourmet Selection Pancetta slices 
• 400g brussels sprouts 
• 40g slivered almonds, lightly toasted 
• 1/4 cup fresh continental parsley leaves, shredded 
• 25g finely grated parmesan 
• 1 tbs lemon juice 
• 2 tsp olive oil 
• Pinch of caster sugar 

Instructions

1. Combine the currants and balsamic vinegar in a small bowl. Set aside for 10 minutes to soak.
2. 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.
3. 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.
4. 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.