BRUSSELS SPROUT CAESAR SALAD WITH TORN BREAD CROUTONS

BRUSSELS SPROUT CAESAR SALAD WITH TORN BREAD CROUTONS


 

Why not make roasted brussels sprouts into a caesar salad, sometimes you have to mix up the traditional ways. 

 

INGREDIENTS 

CASEAR SALAD DRESSING

8 ANCHOVY FILLETS PACKED IN OIL, DRAINED
2 SMALL GARLIC CLOVES
2 LARGE EGG YOLKS
1/2 WHOLE LEMON, JUICED
¾ TEASPOON DIJON MUSTARD
1/2 CUP OLIVE OIL
1/4 CUP FINELY GRATED PARMESAN
Kosher SALT
FRESHLY GROUND BLACK PEPPER

Brussels Sprout and Croutons

1 POUND BRUSSELS SPROUT, CUT IN HALF
4 TABLESPOON OLIVE OIL, DIVIDED
Kosher SALT
FRESHLY GROUND BLACK PEPPER
1 CUP CHERRY TOMATOES CUT IN HALF
1/2 LOAF OF crunchy BREAD

CASEAR SALAD DRESSING

 

PREPARATION

Preheat oven 400 degrees

Tear the bread into small pieces over a mixing bowl. Toss in the salt, pepper and remaining olive oil, and mix until coated. Pour onto a baking sheet and bake for 15 to 20 minutes, shaking the pan every so often, until the croutons are dry to the touch and lightly golden brown in some places. Remove the pan from the oven and let the croutons cool on the pan. 

For the dressing: Place the anchovies and garlic into a blender or food processor. Throw in the egg yolks, lemon juice, and mustard. Blend on low speed for a few seconds. Drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Season with salt and pepper to taste. Set in refrigerator until ready to use.

Place brussels sprouts, 2 table spoons olive oil, kosher salt, and pepper in a bowl, mix until coated. Pour onto a baking sheet, put in oven. 

Roast, shaking pan every 5 minutes, until sprouts are slightly browned and tender, about 10 to 15 minutes.

Transfer to a bowl. Add cherry tomatoes, croutons , and dressing. Toss and season with salt and pepper to taste. 

 

 

CAESAR DRESSING

CAESAR DRESSING

CRIPSY TOFU LETTUCE WRAPS

CRIPSY TOFU LETTUCE WRAPS