Ingredients per serving


Prepare Pancetta and Croutons

  • Ciabatta bread, cubes 550.0 g
  • Pancetta, thick-cut, diced 450.0 g
  • Garlic powder 10.0 ml

Prepare Brussels Sprouts

  • Brussels sprouts, cleaned, halved 1.8 kg
  • Olive oil 125.0 ml
  • Sea salt, as needed
  • Cracked black pepper, to taste

Finish the Dish

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



  1. 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.
  2. Prepare Brussels Sprouts

    • Toss Brussels sprouts with olive oil, salt and pepper. Roast at 220C until golden brown, about 20 minutes.
  3. 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.
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