In the Kitchen: “Caesar” Style Brussels Sprouts with Pancetta & Parmesan

In the Kitchen
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Today in the Rhode Show kitchen, snow day home edition, we chat with Nick Rabar from Avenue N as he shows us how to make “Caesar” Style Brussels Sprouts with Pancetta & Parmesan with help from his son.

  • 1lb Brussels Sprouts, trimmed and cooked
  • 1 Tablespoon Dijon Mustard
  • 1 ea, Garlic Clove, minced
  • 1/8 cup Lemon Juice
  • 1/4 cup Olive Oil
  • 1 Tablespoon Grated Parmesan
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper
  • 6 slices Pancetta, crispy
  • Parmesan, shaved as needed
  • Optional: Parsley Leaves, as needed
  1. Combine dijon, garlic and lemon.
  2. Slowly which in oil and add salt, pepper and grated parmesan.
  3. Top asparagus with dressing, pancetta, shaved parmesan and parsley leaves.

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