Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta

Lightly dressed Brussels sprouts meet crisp pancetta with ciabatta bread crumbs in each bite of this satisfying, warm salad.

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Lightly dressed Brussels sprouts meet crisp pancetta with ciabatta bread crumbs in each bite of this satisfying, warm salad.

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Prepare Pancetta and Croutons
- 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
- Toss Brussels sprouts with olive oil, salt and pepper. Roast at 220C until golden brown, about 20 minutes.
Finish the Dish
- In a large bowl toss the prepared Brussels sprouts, pancetta, red onion, croutons, yogurt and Hellmann's® Classics Caesar Dressing, adjust seasoning.
- Serve warm and top with Parmigiano-reggiano cheese.