Roasted Brussels Sprouts Caesar Salad with Crunch Time Pancetta
Ingredients
Prepare Crisp Pancetta
  • 2tsp Garlic Powder
  • 2.50cups Ciabatta bread cubes
  • 2cups Pancettathick-cut, diced
  • 5cups olive oil
Prepare Brussels Sprouts
  • Sea salt and black pepper to taste
  • 4lbs Brussels sproutssliced and stems removed
Finish the Dish
  • 1.50cups Red Onionfinely sliced
  • 2.50cups Greek yogurt
  • 2cups Hellmann’s® Classics Salad Dressing Caesar 1 gallonPack of 4
  • 2cups Parmigiano-reggianofreshly shaved
  • Brussels sproutsprepared
  • Crisp Pancetta cubesprepared
Instructions
Prepare Crisp Pancetta
  1. Spread bread cubes on baking sheet, set aside.
  2. 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.
  3. 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
  1. 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
  1. In a large bowl toss Brussels sprouts, pancetta, red onion, bread cubes, yogurt and Hellmann’s® Caesar Dressing, adjust seasoning.
  2. Serve warm sprinkled with parmigiano -reggiano cheese.