Cool temperatures, rainy days, this is soup weather.
So naturally, I made salad for dinner. DUH.
As much as I love the fall for its soup weather, I am totally swooning over this fall salad!
Brussel sprouts, red pears, white wine vinegar and pancetta, OMG are you drooling yet?
This is truly one of the best salads I have ever made, everything about it is perfection.
Served with some fresh out of the oven French bread, I am still smiling from this meal.
You guys, did I mention that it is incredibly easy? Because it is!
This is totally one of those dishes that is super impressive to people, yet anyone could throw it together. Bring this to your next potluck, everyone will think you are a gourmet chef.
Doesn't that sound like fun?
Or just make it for yourself, you have to, try it, NOW!
Salad with Pancetta, roasted Brussels sprouts and pear
1/2 lb brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil
3oz thinly sliced pancetta
1/4 cup white wine vinegar
1 head Boston lettuce torn into bite size pieces
1 firm ripe red Bartlett ear, halved, cored and thinly sliced
2 oz ricotta salata cheese, thinly sliced
Preheat oven to 425, with racks in upper and lower thirds. On a rimmed baking sheet, toss brussels sprouts with 2 T oil; season with S&P.
Bake on upper rack until tender, 18-20 min, tossing once. On another rimmed baking sheet, arrange pancetta in single layer. Bake on lower rack until golden brown, 10-12 min. Transfer to a paper towel lined plate to drain.
In a large bowl, whisk together vinegar and remaining 2 T oil; season with S&P. Add lettuce, pear and brussels sprouts; toss to combine. Divide among four plates and top with ricotta salata and pancetta.