Christmas Brussels Sprouts Salad

Christmas-Salad-Recipe-ver3Serves 8


  • 800g brussels sprouts, halved and blanched
  • 4 tbsp olive oil
  • 40g butter
  • 40g chestnuts, roughly chopped
  • 40g dried cranberries
  • 80g sliced pancetta
  • 40g Panko breadcrumbs
  • Zest of 1 lemon (1g)
  • Zest of 1 orange (2g)
  • 40g flt leaf parsley, chopped


  1. Heat half the oil and butter in a large frying pan over a medium heat.
  2. Add the Brussels sprouts and cook for 2 minutes.
  3. Remove from the heat. Add the chestnuts and dried cranberries.
  4. In a smaller frying pan, place the rest of the oil and butter and fry over a medium heat.
  5. Add the Panko breadcrumbs and cook for 5 minutes, stirring continuously.
  6. Add the orange and lemon zest to the breadcrumbs.
  7. Finally, add the chopped parsley, as well as salt and pepper if required.
  8. Keep cooking until the crumbs turn a golden brown colour.
  9. Remove from the heat and add to the Brussels sprouts.
  10. Place strips of pancetta on grease proof paper.
  11. Place in the oven at 180⁰C and cook for 10 minutes or until the pancetta is crispy.
  12. Remove from the oven and break into small pieces, adding to the Brussels sprouts.
  13. Mix everything gently together and then place into your serving bowl.

Serve cold.

Back to Recipes
Back to Our Food