Name: Roasted Brussels Sprouts Caesar Salad with Crunch Time Pancetta
Ingredients: 2 tsp Garlic Powder; 2.50 cups Ciabatta bread cubes; 2 cups Pancetta (thick-cut, diced); 5 cups olive oil; Sea salt and black pepper to taste; 4 lbs Brussels sprouts (sliced and stems removed); 1.50 cups Red Onion (finely sliced); 2.50 cups Greek yogurt; 2 cups Hellmann's® Classics Salad Dressing Caesar 1 gallon (Pack of 4); 2 cups Parmigiano-reggiano (freshly shaved); Brussels sprouts (prepared); Crisp Pancetta cubes (prepared)

Roasted Brussels Sprouts Caesar Salad with Crunch Time Pancetta

Servings

Ingredients

Prepare Crisp Pancetta

2 tsp Garlic Powder
2.50 cups Ciabatta bread cubes
2 cups Pancetta thick-cut, diced
5 cups olive oil

Prepare Brussels Sprouts

Sea salt and black pepper to taste
4 lbs Brussels sprouts sliced and stems removed

Finish the Dish

1.50 cups Red Onion finely sliced
2.50 cups Greek yogurt
2 cups Hellmann's® Classics Salad Dressing Caesar 1 gallon Pack of 4
2 cups Parmigiano-reggiano freshly shaved
Brussels sprouts prepared
Crisp Pancetta cubes prepared

Servings

Ingredients

Prepare Crisp Pancetta

2 tsp Garlic Powder
2.50 cups Ciabatta bread cubes
2 cups Pancetta thick-cut, diced
5 cups olive oil

Prepare Brussels Sprouts

Sea salt and black pepper to taste
4 lbs Brussels sprouts sliced and stems removed

Finish the Dish

1.50 cups Red Onion finely sliced
2.50 cups Greek yogurt
2 cups Hellmann's® Classics Salad Dressing Caesar 1 gallon Pack of 4
2 cups Parmigiano-reggiano freshly shaved
Brussels sprouts prepared
Crisp Pancetta cubes prepared

Instructions

Prepare Crisp Pancetta

Spread bread cubes on baking sheet, set aside.
Cook pancetta/ bacon in skillet over medium heat until crispy and fat is rendered. Remove the pancetta with slotted spoon and place it on a paper towel.
Pour pancetta drippings from skillet over bread cubes; toss well. Season with garlic powder and toss once more. Bake bread cubes for 10 to 12 minutes until golden brown.

Prepare Brussels Sprouts

Heat oil over medium heat and cook Brussels sprout with the salt and pepper, until soft and little golden in color, about 5 to 7 minutes.

Finish the Dish

In a large bowl toss Brussels sprouts, pancetta, red onion, bread cubes, yogurt and Hellmann's® Caesar Dressing, adjust seasoning.
Serve warm sprinkled with parmigiano -reggiano cheese.

Roasted Brussels Sprouts Caesar Salad with Crunch Time Pancetta

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