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1
In a heavy pot, add the pancetta and cook over medium heat. Cook it for 3-4 minutes on the first side and then turn it over and cook it another 3-4 minutes. Cook until it is crispy, and then remove it from the pot and drain it on a paper towel. Crumble the pancetta and set aside.
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2
Now for the croutons ... In the same pan, add the olive oil and the garlic with a sprinkle of salt over medium-low heat. Once the garlic has softened add the bread and cook the croutons, stirring often until they are golden brown, about 15 minutes. Remove from heat.
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3
With a sharp knife, finely shred the Brussels sprouts and set them aside.
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4
Now for the dressing ... Bring a small pan of water to a simmer and add the egg (shell on). Cook it for 30 seconds and then immediately remove it from the water using a slotted spoon and crack it into a large bowl.
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5
In the same large bowl, whisk together the coddled egg, garlic, Worcestershire sauce, red wine vinegar, mustard, lemon juice, anchovy paste and Parmesan until smooth. Whisk in the olive oil in a thin stream while continuing to rapidly whisk.
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6
When the dressing has become thick and smooth, season with salt and pepper to taste.
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7
Add the shredded Brussels sprouts into the bowl and toss with the dressing. Toss the Brussels sprouts salad with the Parmesan and the croutons and then sprinkle with the crumbled crispy pancetta. Add a few cracks of fresh black pepper on top and serve immediately!
