Roasted Brussels Sprouts and Pancetta with a Caper-Anchovy Vinaigrette
2014-11-21 13:08:38
Serves 10
An unusual combination creates the most incredible side dish!
Ingredients
- 3 lbs. brussels sprouts, quartered
- 4 oz Pancetta, chopped
- ¾ cups extra-virgin olive oil, (plus 1/2 Tbsp)
- Salt and freshly ground
- pepper
- 1 cup walnuts
- ¼ cup red wine vinegar
- 1 tablespoon stone ground mustard
- 2 tablespoons honey
- 3 tablespoons capers, rinsed and chopped
- 2 garlic cloves, minced
- 2 shallots, minced
- 2-ounce Boquerones (white anchovies), minced
Instructions
- Preheat the oven to 425•. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 25 -30 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
- In a small, dry sauté pan, heat the walnuts until lightly toasted and aromatic, shaking the pan to ensure even cooking. Transfer to a plate to cool. Using the same pan, add 1/2 Tbsp olive oil over medium-high heat. Add the chopped pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Once the walnuts are cool, then coarsely chop the nuts.
- In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts, pancetta and walnuts and toss well. Serve.
Notes
- I like to use Boquerones (white anchovies) in this dish as they have a more subtle flavor and are less salty than regular canned anchovies. You will find Boquerones at your local fish market, or sold preserved in a glass jar or tray at a gourmet grocer. Boquerones will last for a long time in the refrigerator as long as they remain immersed in olive oil.
- The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts and then toss them with the vinaigrette and add the nuts just before serving.
Adapted from Food & Wine
Adapted from Food & Wine
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