Name: Shaved Brussels Sprouts Caesar Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Baguette, cut into cubes, divided - ½; Extra virgin olive oil - 2 tablespoons; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Bacon, divided - 8 slices; Anchovy fillets - 2; Garlic, finely minced or grated - 6 cloves; Dijon mustard - 2 teaspoons; Mayonnaise - ½ cup; Grated Parmigiano-Reggiano cheese, divided - 1 cup; Lemons, juiced - 2; Worcestershire sauce - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Brussels sprouts - 2 pounds

Ingredients for - Shaved Brussels Sprouts Caesar Salad

1. Baguette, cut into cubes, divided ½

2. Extra virgin olive oil 2 tablespoons

3. Salt ¼ teaspoon

4. Ground black pepper ¼ teaspoon

5. Bacon, divided 8 slices

6. Anchovy fillets 2

7. Garlic, finely minced or grated 6 cloves

8. Dijon mustard 2 teaspoons

9. Mayonnaise ½ cup

10. Grated Parmigiano-Reggiano cheese, divided 1 cup

11. Lemons, juiced 2

12. Worcestershire sauce ¼ teaspoon

13. Salt and ground black pepper to taste ¼ teaspoon

14. Brussels sprouts 2 pounds

How to cook deliciously - Shaved Brussels Sprouts Caesar Salad

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.

3 . Stage

Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.

4 . Stage

Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.

5 . Stage

Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.

6 . Stage

Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.