Champagne Vinaigrette | Brussels Sprouts with Pancetta |
This delicious vinaigrette will become a favorite after the first taste.
Active Time: 10 minutes
Makes 1 cup
1garlic clove, peeled
1small shallot, peeled and cut into
1teaspoon
¼teaspoon kosher salt
2½ tablespoons champagne vinegar
¾cup extra virgin olive oil
1.Put all ingredients except the olive oil in a blender or food processor fitted with the metal chopping blade. Pulse a few times to break up the garlic and shallot and then, with the unit running, add the oil in a slow, steady stream and blend until emulsified.
2.Let mixture blend an additional 30 seconds after emulsifying.
3.Serve immediately, or store in the refrigerator for up to one week. Bring to room temperature and stir or whisk before serving.
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The perfect side dish to any meal; the saltiness of the pancetta complements
the earthiness of the sprouts and a finish of red wine vinegar provides
an unexpected but welcome tang.
Active Time: 10 minutes Total Time: 30 minutes
Makes 4 servings
1pound Brussels sprouts, trimmed and halved
1shallot, peeled and thinly sliced
1ounce pancetta, diced
1tablespoon olive oil
1⁄8 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
2teaspoons red wine vinegar
1.Toss all the ingredients except the vinegar together in a bowl until evenly coated. Arrange the ingredients on the baking pan in a single layer, Brussels sprouts cut side down.
2.Put the baking pan in the oven with the rack in the lower rack position and set the oven to Super Steam at 400˚F for 20 minutes, until the sprouts are tender and well browned. Start checking after 15 minutes.
3.Remove sprouts from the pan and put them into a serving bowl. Toss with vinegar. Adjust seasonings as desired and serve.
Nutritional information per serving:
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