Shaved Brussels Sprouts, Guanciale and Golden Raisin Salad

Shaved Brussels Sprouts, Guanciale and Golden Raisin Salad

Prep Time: 30 minutes

Cook Time: 20 - 25 minutes

Servings: 6 - 8 (as a side dish)

Ingredients

• ½ lb guanciale

• ½ red onion

• 2 lbs brussels sprouts 

• ½ cup golden raisins 

• Zest of one lemon 

• Juice of ½ lemon, more to taste 

• 1 ½ - 2 tbsp whole grain dijon Mustard

• Salt and pepper

Directions

Prepare the ingredients

1. Remove the tough outer skin/rind from the guanciale before cutting it into small 1 cm cubes. Set aside. 

2. Thoroughly wash the Brussels sprouts. Trim the ends and remove any brown outer leaves. Slice them as thinly as possible (shaved) to ensure they cook evenly and absorb the flavors.

3. Thinly slice the red onion half. I like to cut the half lengthwise through the core before doing this, so the red onion slices are about the same size as the Brussels sprout slices. 

Cook the dish

1. Add the guanciale chunks to a large, wide skillet or Dutch oven over medium heat. Cook slowly, stirring occasionally, for 7–10 minutes until the fat has rendered and the chunks are deeply golden and crispy. Use a slotted spoon to move the guanciale to a paper-towel-lined plate, leaving the rendered fat in the pan.

2. Add the sliced red onions to the guanciale fat. Sauté over medium heat until they are translucent and just starting to brown at the edges (about 4–5 minutes).

3. Increase the heat to medium-high. Add the shaved Brussels sprouts to the pan. Stir well to coat them in the onion and fat. Cook for 5–7 minutes, stirring occasionally. You want them to develop some golden-brown color and wilt slightly while still retaining a "bite." If the sprouts soak up all the fat and the pan looks dry, add a teaspoon of olive oil to help them brown.

4. Add the zest of one lemon, the juice from ½ a lemon, golden raisins, a few generous cracks of black pepper. Stir to combine. 

5. Taste the Brussels sprout mixture and adjust to taste with salt and/or lemon juice. Guanciale is a very salty meat so not much additional salt is needed.

6. After a couple more minutes, take the pan off of the heat and stir in the whole grain dijon mustard and the reserved guanciale chunks. 

7. Scoop onto your serving dish and finish with more cracked black pepper.