Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear

Prep Time:
15 mins
Total Time:
45 mins

Crisp, rich pancetta slices complement Brussels sprouts in this salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.


  • 3 ounces thinly sliced pancetta

  • ½ pound Brussels sprouts, trimmed and quartered lengthwise

  • ¼ cup olive oil

  • Coarse salt and ground pepper

  • ¼ cup white-wine vinegar

  • 1 head Boston lettuce (about 1 pound), torn into bite-size pieces

  • 1 red Bartlett pear, halved, cored, and thinly sliced

  • 2 ounces ricotta salata, thinly sliced


  1. Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, arrange pancetta in a single layer. Bake on lower rack until golden brown, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain; set aside. On another rimmed baking sheet, toss Brussels sprouts with 2 tablespoons oil; season with salt and pepper. Bake on upper rack until tender, 18 to 20 minutes, tossing once.

  2. In a large bowl, whisk together vinegar and remaining oil; season with salt and pepper. Add lettuce, pear, and Brussels sprouts; toss to combine. Divide among four serving plates, and top with ricotta salata and pancetta.

Cook's Notes

Try preparing pancetta in the oven for hands-off, even cooking. No need to line your baking sheet -- the pancetta's fat will keep it from sticking. The trick works for bacon, too!

Related Articles