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–+ servings

Brussels sprout caesar salad

Brussels sprout caesar salad with an anchovy crouton crumb
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Course: Side Dish
Servings: 4
Ingredients
  • 500 g Brussels sprouts finely sliced
  • 1 cup Parmigiano-Reggiano cheese finely grated (to serve)
Caesar salad dressing
  • 1 cup extra-virgin olive oil (use a little more if needed.)
  • 4 oil-packed anchovies drained
  • ¼ cup Parmigiano-Reggiano cheese finely grated
  • 1-2 garlic cloves peeled and finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • ½ tsp Worcestershire sauce
  • A few dashes of Tabasco sauce
  • 2-3 egg yolks *see note below
Anchovy Crouton Crumb
  • ⅓ cup extra virgin olive oil or a little more if needed
  • 2 anchovy fillets
  • ½ large stale baguette or focaccia
  • 1 tbsp of dried parsley
  • Salt & pepper
Instructions
Caesar salad dressing
  • Place anchovies, cheese, garlic, mustard, lemon juice, Worcestershire sauce, Tabasco and egg yolks in a food processor and puree. Then, slowly drizzle in the oil until it is completely incorporated. Taste and season with salt and pepper or perhaps a few extra dashes of Tabasco. Store in the refrigerator until ready to use.
  • Note: *If you don’t like the idea of using raw egg yolk, you could always sub for good quality Mayonnaise. Use approx. ½ cup.
Crouton crumb
  • Roughly chop the stale bread and set aside.
  • Heat the oil in a large frying pan over medium heat then add the anchovies and let them cook until dissolved.
  • Add the bread, toss to coat, then fry until deeply golden brown. Finally, stir in the dried parsley.
  • Transfer the bread to a paper towel-lined plate and season.
  • Once cool, either chop (with a sharp knife), crush with a rolling pin), or pulse the bread in a food processor until you have very fine breadcrumbs.

Notes

Serve
Place the caesar dressing in a large bowl then add the sprouts and toss until coated. Then, place a third of the sprouts on a serving plate and sprinkle with parmesan. Repeat this layering until all the sprouts and parmesan have been used. Finally, top with the crouton crumb.