The Millennial Chef

Shaved Brussels Sprout Salad with Pancetta

This recipe is simple, delicious, and healthy. It tricks people into thinking it's gourmet and took you a while to do, but it's a couple ingredients, no cooking involved and comes out beautiful every time. You have to try it!


8 oz of pancetta, pre-cubed

1 lb of Brussels sprouts

3 tablespoons of shaved pecorino cheese (or Parmesan)

Juice and zest of 1 lemon (about 3 tablespoons of lemon juice)

Extra virgin olive oil

1 teaspoon of crushed red pepper

Salt and pepper to taste.

Serivng size- 4


  1. Start out by cooking your pancetta in a dry pan. There is a ton of fat in the pancetta so you don't need oil. Cook until crisp, about 5 minutes or so. Remove and put on a paper towel to get rid of some of that excess oil. Set aside.
  2. Then, wash your Brussels sprouts and slice them (raw) into thin strips. Add to a large bowl, along with your cooked pancetta, shaved pecorino (you can shave your cheese with a peeler to make "shavings"), lemon zest & juice, 2 tablespoons (start with 2 and go from there) of olive oil, crush red pepper, and a little salt and pepper. Toss and taste for seasonings. If you like more lemon forward flavors, add in more lemon juice. If you want more spice, add in more crushed red pepper and so on. You can manipulate this recipe to what you like!
  3. Garnish with more shavings of cheese and enjoy!

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