Brussels Sprouts Caesar

An innovative use for what is often an overlooked vegetable, this salad is fun and flavorful.

Yields 2 side portions

YOU NEED:

For the anchovy vinaigrette:

• 4 anchovies
• 2 garlic cloves, smashed
• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 cups extra virgin olive oil

Brussels Sprouts Caesar

• 6-8 Brussels sprouts
• 1 tablespoon capers
• anchovy vinaigrette (recipe above)
• 1/3 cup croutons
• shaved Parmesan (to taste)
• 3 preserved Meyer lemon slices

DIRECTIONS

1. In a blender, combine all ingredients for Anchovy Vinaigrette and blend until thoroughly mixed.
2. Slice Brussels sprouts thinly with a mandolin or knife. Blanch in salted water for 1 minute and drain.
3. Lightly crush the croutons while keeping some pieces whole. Having both whole croutons and smaller crumbs will provide a variety of crunchiness in the salad.
4. Combine the Brussels sprouts, capers, and vinaigrette in a bowl and toss.
5. Lay out the lemon slices on a plate. Place salad on top of the lemon slices. Garnish with croutons and shaved Parmesan to taste.