Brussels sprouts caesar salad
Indulge in the rich and creamy flavors of a classic Caesar salad with a twist- featuring roasted Brussels sprouts for a deliciously crisp and savory experience.
Ingredients:
- 910g brussels sprouts
- 1 cup roughly chopped fresh parsley
- 2 egg yolks
- 2 lemons, juiced
- 2 cloves of garlic
- 1 teaspoon Worcestershire sauce
- 10 anchovy fillets
- 1 cup finely grated Parmigiano
- 1 teaspoon red wine vinegar
- 1/4 teaspoon cayenne
- 1/4 cup olive oil, plus more for croutons
- 1/4 cup grapeseed oil
- 1 pinch freshly ground black pepper, to taste
- 1 pinch salt, to taste
- 4 cups bite-sized cubes of focaccia
- 3 sprigs fresh thyme
- 3 extra cloves of garlic
Instructions:
- Prepare the Caesar dressing: Combine the egg yolks, lemon juice, two cloves of garlic, Worcestershire sauce, anchovy fillets, Parmigiano, red wine vinegar, and cayenne in a food processor. Blend the ingredients until a smooth consistency is achieved. Combine the olive oil and grapeseed oil in a small container. While the food processor is running, gradually pour the oil mixture in a slow, steady stream. Taste the dressing and season with salt and pepper. Keep adjusting the seasoning until you are satisfied with the flavor. Aim for a tangy and rich taste. The dressing can be made in advance and kept in the fridge for a few days.
- Prepare the croutons: Preheat your oven to 375° F. Coat the focaccia pieces thoroughly with olive oil, and lightly season with salt and pepper. Arrange the croutons on a baking sheet lined with parchment paper. Add 3 smashed garlic cloves and a few sprigs of thyme to the focaccia. Gently mix everything together. Bake the croutons until they turn golden brown and crispy, which usually takes about 8 minutes. Remove the thyme sprigs and garlic cloves, and set the croutons aside.
- Remove the stems from the brussels sprouts, discarding any tough outer leaves. Either thinly slice each sprout using a mandoline or cut them in half and slice each half into thin strips with a knife.
- In a large bowl, combine the brussels sprout ribbons, parsley, and croutons. Pour most of the prepared dressing over the salad and toss everything together. Adjust by adding more dressing as needed. Taste the salad and season with salt, pepper, and lemon juice if necessary. Once you are satisfied with the taste, it is ready to be served.
Summary:
- Calories: 3048 kcal
- Fat: 187 g
- Protein: 134 g
- Carbs: 235 g
- Potassium: 5034 mg
- Magnesium: 434 mg