Brussels sprouts salad with pancetta, cheddar and sherry vinaigrette

Name: Brussels sprouts salad with pancetta, cheddar and sherry vinaigrette
Cook time: 1 h
Yield: 2 (as a side dish)
Cuisine: Modern Australian
Ingredients: about 450g Brussels sprouts; ½ lemon; 1 tbsp extra virgin olive oil; 150g smoked pancetta or bacon, finely diced; 1 small shallot, peeled and finely diced; 2 eggs; 1 bunch chives, chopped; 50g shaved or crumbled cheddar

Danielle Alvarez

July 18, 2025

This textural salad works as a standalone meal or robust side.William Meppem

easyTime:30 mins - 1 hourServes:2 (as a side dish)

Winter might be my favourite time of year for salads. Greens, such as Brussels sprouts, kale and radicchio, are all hearty enough to hold up to any number of toppings and punchy dressings.

Here, Brussels sprouts, both raw and roasted, are combined to provide different textures and greater depth of flavour, then tossed with crispy pancetta, shallots, sharp cheddar cheese and a sherry vinaigrette. A grated-egg topping lends further oomph for a standalone meal or a robust side dish for roast meats.

Ingredients

about 450g Brussels sprouts
½ lemon
1 tbsp extra virgin olive oil
150g smoked pancetta or bacon, finely diced
1 small shallot, peeled and finely diced
2 eggs
1 bunch chives, chopped
50g shaved or crumbled cheddar

FOR THE SHERRY VINAIGRETTE

1 tsp honey
2 tsp Dijon mustard
2 tbsp extra virgin olive oil
1½ tbsp sherry vinegar
salt and black pepper

Method

Step 1
Preheat your oven to 200C fan-forced (220C conventional). You could also use an air-fryer at the same temperatures.
Step 2
Divide your sprouts into two groups. Hold each one in the first group at the stem end and slice carefully using a mandolin or a very sharp knife. Place in a medium-sized mixing bowl and squeeze the juice of ½ a lemon onto them with a good pinch of salt. Massage into the sprouts and set aside.
Step 3
Cut each of the sprouts in the remaining group in half unless they’re larger than a golf ball, in which case cut into quarters. Toss them with the oil and season with salt. Roast in the oven on a tray lined with baking paper for about 10-12 minutes or until they’re a lovely roasty colour all over. Set aside to cool.
Step 4
Heat a small saute pan over medium heat. When the pan is hot, add the pancetta (or bacon) and saute until the fat has rendered and the pancetta is starting to crisp. Add the shallot and saute together for about a minute before removing the pan from the heat and scraping the contents over the raw sprouts.
Step 5
Hard-boil the eggs by bringing a small pot of water to a boil and placing your eggs in it. Boil for 12 minutes, drain and submerge the eggs in cold water to stop them cooking further. When they’re cool enough to handle, peel and set aside.
Step 6
To make the vinaigrette, combine all the ingredients in a bowl or small jar and either whisk, or seal the jar and shake, until the mixture has emulsified.
Step 7
Add the roasted sprouts, chopped chives, cheese and all the vinaigrette to the sliced sprouts and pancetta. Toss and taste for seasoning; adjust with salt and black pepper.
Step 8
Turn out the salad onto a serving platter and grate the eggs over the top using a Microplane. Finish with a twist of black pepper and serve.