OFYR Caesar Brussels with Rye Croutons & Pancetta

cuisine American
difficulty Simple
season Fall & Winter
serves 6 to 8


2 pounds Brussels sprouts, small to medium size only, halved Olive oil Sea salt and freshly ground pepper 4 ounces pancetta, 1/4 inch dice 1 1/2 cups rye bread cubes, crust removed, 1/2 inch dice 1 1/2 teaspoons kosher salt 1/2 cup freshly grated Parmesan Reggiano cheese

For the Dressing

3/4 cup olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 small clove garlic 1 teaspoon Dijon mustard 3 drops Worcestershire sauce 1 small lemon, juiced 3 tablespoons vincotto 1 medium egg


  1. Prepare the OFYR.
  2. Drizzle olive oil over the prepared brussels sprouts and sprinkle with salt and pepper.
  3. Place the sprouts directly on the OFYR ring. Roast, turning occasionally, until the sprouts are brown, charred in places, and caramelized.  
  4. Place the pancetta bits in a small cast-iron skillet and set them on the ring of the OFYR. Let sizzle and spatter until the pancetta is crispy. Remove and drain on paper towels.
  5. In another small cast iron skillet, season the rye cubes with salt and pepper and drizzle with olive oil. Toss to coat and place this skillet on the ring of the OFYR. Toast, turning occasionally until the bread is crisp and golden. Remove from heat.
  6. In a Vitamix or blender (or use an immersion blender), whir all of the dressing ingredients together except the olive oil. With the machine running, slowly add the olive oil into the blender until it emulsifies. 
  7. Toss 1/4 of the dressing with the roasted Brussels sprouts and taste. Add more dressing as desired.
  8. Sprinkle with the pancetta bits and the croutons and gently toss.
  9. Finish with a generous shaving of Parmesan over the top of the sprouts. May be served hot or at room temperature.