Brussels Sprout Caesar

Posted byhelenspencerpantazisPosted inSalads, Vegetables

This is an incredibly satisfying, crunchy, and healthy salad. Leftovers are still delicious the next day.

Laura

Dressing:

  • 1 large egg yolk
  • 2 tablespoons fresh parsley
  • 1 scallion, chopped
  • 4 anchovy fillets, plus 1 tablespoon anchovy oil
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • Freshly ground black pepper

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Salad:

  • 1 pound Brussels sprouts, outer leaves and stems removed
  • Pinch salt
  • 1 scallion, very finely chopped
  • 1/3 cup Parmesan cheese, shaved with a peeler or grated
  • Optional: 1 cup croutons

Using a food processor with slicer attachment, slice brussels sprouts thinly. Dump into a large bowl, toss with salt and let sit for 5-10 minutes.

Replace slicer blade with regular blade in the food processor. Blend all dressing ingredients. Taste for seasoning.

Toss brussels sprouts with scallions, half the cheese, and the dressing. Season to taste with salt and pepper.

Sprinkle remaining cheese and croutons on top and serve. If desired, top each serving with an anchovy fillet or two.