SALAD WITH PANCETTA CRISPS, ROASTED BRUSSELS SPROUTS, AND PEAR

Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 8

3 ounces thinly sliced pancetta
1/2 pound Brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil
Coarse salt and ground pepper
1/4 cup white-wine vinegar
1 head Boston lettuce (about 1 pound), torn into bite-size pieces
1 red Bartlett pear, halved, cored, and thinly sliced
2 ounces ricotta salata, thinly sliced

Steps:

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.
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.

Nutrition Facts : Calories 301 g, Fat 23 g, Fiber 4 g, Protein 12 g