Brussels Sprouts Salad
ingredients
ingredients
method
step-by-step directions

Carla Hall's Brussels Sprouts with Dried Figs and Pancetta

  • 8 ounces Pancetta (small dice)
  • 2 pounds Brussels Sprouts (stems trimmed)
  • 1/4 cup finely chopped Onion
  • 2 cups Dried Figs
  • Salt and freshly ground Black Pepper
  • 4 teaspoons Balsamic Vinegar (or more to taste)
step-by-step directions
  • Put a large skillet over medium heat and add oil, then the pancetta. Cook, stirring occasionally, for 5 minutes. Add the onion and cook until the onion begins to color and the pancetta is medium-crisp.
  • Meanwhile, slice the sprouts as thinly as possible. Add sprouts, figs and 1/4 cup water to pan. Sprinkle with salt and pepper. 
  • Turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender—adding more water as needed until tenderness is achieved—about 5 to 10 minutes. 
  • Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, and adjust seasoning. Serve.
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