Ingredients
Prepare Pancetta and Croutons
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Ciabatta bread, cubes 550.0 g
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Pancetta, thick-cut, diced 450.0 g
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Garlic powder 10.0 ml
Prepare Brussels Sprouts
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Brussels sprouts, cleaned, halved 1.8 kg
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Olive oil 125.0 ml
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Sea salt, as needed
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Cracked black pepper, to taste
Finish the Dish
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Red onion, julienne 225.0 g
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Greek yogurt 625.0 ml
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Parmigiano-Reggiano, freshly grated 250.0 g
Preparation
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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.
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Prepare Brussels Sprouts
- Toss Brussels sprouts with olive oil, salt and pepper. Roast at 220C until golden brown, about 20 minutes.
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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.