Happy Monday everyone! I spent the weekend testing out my DIY-skills and I can’t wait to share the finished product (in a few weeks….)!
I also spent some time in the kitchen working on recipes between client appointments and carpentry time. In honor of both the Austin City Limits Festival and Red River Rivalry week, I’ve chosen to share an Austin-inspired recipe with you today.
There’s a restaurant in Austin called the Salty Sow. It’s close to where I lived my second year of graduate school off Manor Road. This meal was one of my top 5 in Austin, and is what taught me to love brussels (the only way to get rid of the red squiggly line was to pluralize that…) sprouts. I’ve been playing around with it and this version is pretty darn close!
I love the crisp feel of the brussels just barely coated with the cool and creamy parmesan dressing. The salty meat mixes so delightfully with the sweet raisins but neither are so prevalent that they overpower the other. Feel free to adjust to your own tastes and add protein in egg whites or more meat as needed!
Sweet and Salty (Sow) Brussels Salad
- 2 cups chopped brussels sprouts
- 3 slices pancetta (or 2 slices bacon, I used pancetta because it was leftover from a previous salad), fried
- 2 tbsp raisins (substituted for dried cranberries since the crans have added sugar)
- Up to 1 tbsp Annie’s parmesan dressing
This salad is super easy to assemble once you get past all the chopping. Place the slices of pancetta in a frying pan over medium heat and cook until desired crispiness. Keep an eye on them, flipping occasionally (I usually flip 3 times). Remove meat from the pan and pat dry. Throw a handful of chopped brussels into the pan to cook in the leftover grease. Chop the pancetta and then add it to the chopped brussels (both cooked and uncooked) in a large bowl. Add raisins and dressing and toss. Feel free to garnish with more cracked black pepper or a sprinkle of parmesan cheese!
Here’s to Austin (and me surviving being a Longhorn in Sooner country this week!)!