Serious Eats: Recipes
Cooking from the Glossies: Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear
Brussels sprouts are the new bacon.
Wait. Hear me out. Even if you don't agree that mini cabbages will ever hold a candle to cured pork, you must admit that Brussels sprouts, like bacon before them, are the latest chic ingredient. Many restaurants are now serving them up tapas style, garnished with fresh thyme or sautéed lardoons.
So okay. Maybe Brussels sprouts aren't the new bacon, but they're certainly bacon's new best friend.
Inspired by the trend, I decided to make the salad with pancetta crisps, roasted Brussels sprouts, and pear from the September issue of Everyday Food. Tossed with crisp greens and salty slivers of ricotta salata, it looked like the perfect main dish salad: Autumn on a plate.
I followed the recipe closely but not exactly, swapping the white-wine vinegar in favor of sherry vinegar for an extra boost of flavor, and increasing the Brussels sprouts to one pound. I’m glad I did: while Everyday Food claims the salad serves four as an entrée, even with an additional 1/2 pound of Brussels sprouts I feed only three—with no leftovers.
Not that there would have been many, anyway. The final results were stunning: the red pear was stunning alongside the stark white cheese; and the crunchy, peppery pancetta perfectly complimented the caramelized Brussels sprouts.