Cooking from the Glossies: Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear

Course Salads

Ingredients in this Recipe

1 head Boston lettuce (about 1 pound), torn into bite size pieces, or 1 pound mixed Greens
1 red Bartlett pear, halved, cored, and thinly sliced
1/2 pound Brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil
1/4 cup white wine vinegar or sherry vinegar
2 ounces ricotta salata, thinly sliced
3 ounces thinly sliced pancetta
Coarse salt and ground pepper

See Full Recipe at Serious Eats