10-Minute Caesar Salad with Pancetta & White Beans
Shaved Brussels Sprouts & Croutons
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
You won’t keep Caesar waiting with this quick fix of a recipe. In only 10 minutes, you’ll have an action-packed salad of meal-size proportions to dig into. Craft a new take on the classic with thinly sliced Brussels sprouts joining curly leaf lettuce to boost the greens, and white beans and pan-crisped pancetta to boost the proteins. Add croutons to crunch into, and our rib-tickling creamy vinaigrette is ready to loop it all around.
We will send you:
- 85g Pancetta
- 200g Brussels sprouts
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 540ml White kidney beans (canned)
- 60ml Caesar vinaigrette
- 25g Croutons
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
6 g
Sodium
2020 mg
Total Carb
62 g
Sugars
9 g
Protein
30 g
Fibre
25 g
Preparation
Cook the pancetta & kidney beans
Drain and rinse the kidney beans. Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Add the pancetta* and garlic. Cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Add the kidney beans and cook, stirring frequently, 1 to 2 min., until warmed through; season with ½ the spices and S&P.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Roughly chop the lettuce.
Make the salad
In a large bowl, combine the Brussels sprouts and ¼ of the vinaigrette. Massage, 1 to 2 min., until softened. Add the lettuce, remaining vinaigrette and spices, and S&P; toss well. Add the pancetta and kidney beans; toss lightly.
Plate your dish
Divide the salad between your plates. Top with the croutons and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
