The Dressing

Julia Robert’s Favourite Warm Brussels Sprout & Pancetta Salad. After doing some research I stumbled on an article from “ People " and this salad looked way too good to resist. The salad used Brussels sprouts cooked in rendered fat with crispy pieces of pancetta, salty pistachios, Manchego cheese and a runny poached egg. The recipe was shared with PEOPLE by Napa Valley Grille chef Taylor Boudreaux and so incredibly delicious and easy to make. I will link the original article in my blog if you want to take a look as I made a few improvisations and measurements according to my taste buds. This recipe makes 2 portions so feel free to adjust ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the Salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 slices of chopped bacon — or pancetta 4 cups of thinly sliced Brussels sprouts salt to taste 1 tablespoon roasted chopped pistachios few shavings of Manchego Cheese or Parmigiano Cheese 1 tablespoon vinegar ( for the poached egg ) 1 poached egg — leave out if allergic ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ The Dressing ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3 tablespoons red wine vinegar 2 tablespoons olive oil Juice of 1/2 a lemon 1 tablespoon honey dijon mustard — or any 1 tablespoon finely chopped parsley 1 tablespoon finely chopped thyme 1/2 tablespoon minced garlic 1 tablespoon minced shallot salt and pepper to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨You can find the full printable recipe with tips and directions SHORTLY on my website which will be linked in my bio. Search for “ Julia Robert’s ” in the search tab on my blog and it will pop right up 🌐www.themodernnonna.com ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Good

% Daily Values based on a 2,000 calorie diet

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