Bitter witlof is balanced with the sweetness of cranberries, the crunch of hazelnuts and the crisp saltiness of pancetta.
- Place the red onion in a small bowl and add the red wine vinegar, caster sugar, salt and water. Stir well and set aside for 30 minutes to allow the onion to soften and pickle slightly. Drain well and pat dry with paper towel.
- Heat a large frying pan over medium heat for 2 minutes or until hot. Add the pancetta and cook until golden and crisp. Remove with a slotted spoon and transfer to paper towel to drain.
- For the dressing, combine all ingredients in a small bowl. Season.
- Very thinly slice the sprouts and place in a large bowl. Add half the dressing to the sprouts and toss well to coat. Add the witlof, rocket, cranberries, hazelnut, onion and pancetta. Toss to combine. Serve drizzled with the remaining dressing.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set