Guanciale and Brussels Sprouts Salad Recipe

Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 4 ounces guanciale, diced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a large skillet over medium heat, cook the diced guanciale until crispy, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the sliced Brussels sprouts and cook for 5-7 minutes until slightly softened.
3. In a small bowl, whisk together the olive oil and balsamic vinegar.
4. In a large bowl, combine the cooked Brussels sprouts, crispy guanciale, grated Parmesan cheese, chopped walnuts, and dried cranberries.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 290
- Fat: 22g
- Carbohydrates: 14g
- Protein: 11g
- Fiber: 4g
- Sugar: 6g

Substitutions for ingredients:
- Guanciale can be substituted with pancetta or bacon.
- Walnuts can be substituted with pecans or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.

Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Use a different type of cheese such as Gorgonzola or goat cheese.
- Add cooked quinoa or farro for a heartier salad.

Tips and tricks:
- To make slicing the Brussels sprouts easier, use a mandoline or food processor.
- Make sure to cook the guanciale until crispy to add texture to the salad.
- Toast the walnuts in a dry skillet for a few minutes to enhance their flavor.

Storage instructions:
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional Parmesan cheese and chopped walnuts.

Garnishes:
- Additional Parmesan cheese and chopped walnuts.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve with a side of crusty bread or a simple soup.

Troubleshooting advice:
- If the Brussels sprouts are too tough, cook them for a few more minutes until they are slightly softened.

Food safety advice:
- Make sure to cook the guanciale until crispy to ensure it is fully cooked.

Food history:
- Guanciale is a type of Italian cured meat made from pork jowl.

Flavor profiles:
- This salad has a savory and slightly sweet flavor from the guanciale, Parmesan cheese, and dried cranberries.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Savory, Salty, Tangy, Umami, Crispy