2cupsHellmann’s® Classics Salad Dressing Caesar 1 gallonPack of 4
2cupsParmigiano-reggianofreshly shaved
Brussels sproutsprepared
Crisp Pancetta cubesprepared
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.