Brussels Sprout & Collard Salad with Guanciale
BRUSSELS & COLLARDS SALAD WITH GUANCIALE
Serves 4
Takes 45 minutes
INGREDIENTS:
1-1/2 pounds Brussels sprouts, halved (or quartered if large)
2 tablespoons olive oil
1 teaspoon kosher salt, divided (plus more to taste)
10 twists freshly ground black pepper, plus more to taste
1/2 cup diced pecans or hazelnuts
5-6 ounces sliced guanciale or jowl bacon
3 tablespoons red wine vinegar
1 tablespoon maple syrup
6 garlic cloves, minced
1 bunch collards, stems removed and leaves thinly sliced
INSTRUCTIONS:
Preheat oven to 425 degrees.
Toss Brussels sprouts with olive oil, 1/2 teaspoon salt and pepper on a large baking sheet. Roast until the sprouts are tender and charred in spots, about 20 minutes. Toss them at least once throughout the cooking process.
Toast pecans on another large baking sheet, until lightly browned and fragrant, about 6 minutes.
Place collards in a large bowl.
In a large saute pan, render the guanciale over medium heat until crisped, about 20 minutes. Drain but reserve 1/4 cup of the fat (it will likely be all of it).
Pour fat into a small bowl. Add vinegar, syrup, garlic, and remaining 1/2 teaspoon salt. Whisk until smooth. Pour a little more than half of the dressing over the collards and toss to wilt slightly. Add roasted Brussels, crispy guanciale, and toasted pecans. Toss again, taste and adjust seasonings as desired, adding more dressing and/or more salt to your preference.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.