Additional
optional toppings: Crumbled pancetta or bacon, croutons
Classis Caesar Dressing
½ cup finely gratedparmesan cheese
1 egg
yolk or 1 Tablespoon mayonnaise
2 anchovies
or 1 ½ teaspoons anchovy paste
1 freshly squuezedlemon
1 clove garlic, crushed
1 teaspoon dijon
mustard
¼ teaspoon sea
salt
¼ teaspoon freshly groundblack pepper
⅓ cup extra
virgin olive oil
Directions
Wash and
dry the Brussels sprouts. Trim off the woody ends of the sprouts and thinly
shave or shred the Brussels Sprouts into slices no thicker than ⅛ inch. If
using a food processor, use the slicing blade.
In a large
mixing bowl or serving dish, toss the Brussels sprouts with enough dressing to evenly
coated. Cover and refrigerate for a minimum of 30 minutes or up to 12
hours.
Right
before serving, grate or shred additional Parmesan cheese over the Brussels
Sprouts salad and toss. Sprinkle with optional toppings.
Classic Caesar Dressing
1. Add the parmesan cheese, egg yolk,
anchovies, lemon juice, garlic, dijon mustard, salt, and pepper to the jar of
your blender or small food processor.
Pulse 3 to 5 times or until
everything is smooth and combined.
Add the olive oil and pulse another
3 to 5 times until the dressing is completely smooth and creamy.
Taste and adjust for
seasoning, you may need to add another touch of salt, pepper, or lemon
juice.
Store in an airtight jar in
the refrigerator for up to 3 days.
