Shaved Brussels Sprouts Caesar Salad

Name: Shaved Brussels Sprouts Caesar Salad
Cook time: 15 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: ½ baguette, cut into cubes, divided; 2 tablespoons extra virgin olive oil; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 8 slices bacon, divided; 2 anchovy fillets; 6 cloves garlic, finely minced or grated; 2 teaspoons Dijon mustard; ½ cup mayonnaise; 1 cup grated Parmigiano-Reggiano cheese, divided; 2 lemons, juiced; ¼ teaspoon Worcestershire sauce; alt and ground black pepper to taste'; 2 pounds Brussels sprouts

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you’ve never liked Brussels sprouts, you’re going to now–you’re welcome.

INGRIDIENT

½ baguette, cut into cubes, divided

2 tablespoons extra virgin olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

8 slices bacon, divided

2 anchovy fillets

6 cloves garlic, finely minced or grated

2 teaspoons Dijon mustard

½ cup mayonnaise

1 cup grated Parmigiano-Reggiano cheese, divided

2 lemons, juiced

¼ teaspoon Worcestershire sauce

salt and ground black pepper to taste

2 pounds Brussels sprouts

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

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

Step: 4

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.

Step: 5

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.

Step: 6

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.

NUTRITION FACT

Per Serving: 459 calories; protein 19.3g; carbohydrates 36.3g; fat 29.2g; cholesterol 33.2mg; sodium 1028.3mg.

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