Crisp, rich pancetta slices complement Brussels sprouts in this salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.
Ingredients
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3 ounces thinly sliced pancetta
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½ pound Brussels sprouts, trimmed and quartered lengthwise
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¼ cup olive oil
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Coarse salt and ground pepper
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¼ cup white-wine vinegar
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1 head Boston lettuce (about 1 pound), torn into bite-size pieces
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1 red Bartlett pear, halved, cored, and thinly sliced
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2 ounces ricotta salata, thinly sliced
Description
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Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, arrange pancetta in a single layer. Bake on lower rack until golden brown, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain; set aside. On another rimmed baking sheet, toss Brussels sprouts with 2 tablespoons oil; season with salt and pepper. Bake on upper rack until tender, 18 to 20 minutes, tossing once.
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In a large bowl, whisk together vinegar and remaining oil; season with salt and pepper. Add lettuce, pear, and Brussels sprouts; toss to combine. Divide among four serving plates, and top with ricotta salata and pancetta.
