Raw & Roasted Purple Brussels Sprout Salad

Serves: 4-6
Total Time: 35 min.

INGREDIENTS

1.5 lbs brussels sprouts
2 tbsp fresh lemon juice 
4 tbsp extra virgin olive oil
4 oz thinly sliced pancetta, diced 
2 tbsp champagne vinegar
2 tbsp pure maple syrup
1 tbsp whole grain mustard
1 small shallot, finely minced 
1 tbsp chopped chives 
1/3 cup hazelnuts, blanched, roasted & roughly chopped 
2 oz Pecorino, shaved (about scant 1 cup)
Freshly squeezed lemon 
Freshly ground black pepper 
Salt 

Preparation:

Trim the sprouts and pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a mandolin, food processor (fitted with the slicing blade), or thinly slice with a sharp knife.

In a bowl, toss the raw shredded sprouts with the lemon juice and a pinch of salt; massage with your hands to tenderize them. Set aside.

In a skillet, heat 2 tablespoons of the oil with the pancetta over medium heat and cook stirring frequently, until crispy, about 6 minutes. Strain the pan drippings into a small bowl; set aside. 

Heat oven to 375 F degrees. On a baking sheet, combine the reserved large sprout leaves and 1 tablespoons of the pancetta drippings, salt and few grinds of black pepper. Toss the leaves to coat evenly, then roast, tossing once or twice until the sprout leaves begin to crisp and brown, 10 to 12 minutes. 

Meanwhile, in the bowl with the remaining pancetta drippings, whisk in the champagne vinegar, maple syrup, mustard, finely minced shallot, and season the dressing with salt and few grinds of black pepper. Drizzle 2 tablespoons of the dressing onto the shredded sprouts tenderizing with lemon juice; mix thoroughly.

To assemble the salad, combine the raw and hot roasted Brussel sprouts, top with hazelnuts, chives and pecorino. Drizzle with remaining dressing to taste and serve with a few grinds of freshly cracked pepper on top.