Name: Brussels Sprouts Caesar Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 slices country bread, cut into roughly 1/2-inch cubes (about 3 cups) -; 3 tbsp. extra-virgin olive oil -; 4 anchovy fillets, packed in oil and drained -; 1 large egg yolk -; 2 tbsp. freshly squeezed lemon juice -; 1 tsp. Dijon mustard -; 1 small clove garlic -; 1/2 c. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -; 1 1/2 lb. brussels sprouts, shredded -; 1/2 c. packed fresh parsley leaves, roughly chopped -; 1/4 c. freshly chopped chives -; 1/3 c. freshly grated Parmesan, plus more for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Brussels Sprouts Caesar Salad

1. 4 slices country bread, cut into roughly 1/2-inch cubes (about 3 cups) -

2. 3 tbsp. extra-virgin olive oil -

3. 4 anchovy fillets, packed in oil and drained -

4. 1 large egg yolk -

5. 2 tbsp. freshly squeezed lemon juice -

6. 1 tsp. Dijon mustard -

7. 1 small clove garlic -

8. 1/2 c. extra-virgin olive oil -

9. Kosher salt -

10. Freshly ground black pepper -

11. 1 1/2 lb. brussels sprouts, shredded -

12. 1/2 c. packed fresh parsley leaves, roughly chopped -

13. 1/4 c. freshly chopped chives -

14. 1/3 c. freshly grated Parmesan, plus more for serving -

How to cook deliciously - Brussels Sprouts Caesar Salad

1. Stage

Make breadcrumbs: Preheat oven to 350°. Toss bread with oil and spread in a single layer on a large baking sheet. Bake until golden and crisp, tossing halfway through, 12 to 15 minutes. Scrape onto a plate and let cool 10 minutes before serving.

2. Stage

Meanwhile, make Caesar dressing: Pulse anchovy, egg yolk, lemon juice, dijon, and garlic in a food processor until smooth. With food processor running, add oil in a slow and steady stream. Season with salt and pepper. If too thick, add water a teaspoon at a time for a creamy dressing.

3. Stage

Assemble salad: In a large bowl, toss brussels sprouts, parsley, and chives with dressing until coated. Salad can be dressed and refrigerated up to a few hours in advance letting the dressing absorb into the brussels sprouts or served immediately.

4. Stage

Top with croutons, some shaved parmesan, and more black pepper before serving.