caesar brussels salad
Soups & Salads
Caesar Brussels Salad
This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It’s ideal for a party because it can be prepared ahead, doesn’t wilt or get soggy, and makes great leftovers.
Ingredients
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 5 oil-packed anchovy fillets, drained
- 3 tablespoons chopped parsley leaves, plus more leaves for garnish
- 2 tablespoons chopped chives
- 1 teaspoon dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup grapeseed oil
- 2 pounds brussels sprouts
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 garlic clove, finely grated
- kosher salt
- pepper
- 1/2 cup freshly grated parmigiano-reggiano
Directions
- Make the dressing In a food processor, pulse the egg yolks, lemon juice, anchovies, chopped parsley, chives, mustard and vinegar until smooth. With the machine on, drizzle in both oils until smooth. Transfer to a bowl, cover with plastic and refrigerate. Clean out the processor.
- Make the brussels sprouts Thinly slice 2 cups of the smallest brussels sprouts and transfer to a large bowl. In a food processor fitted with the slicing blade, shred the remaining brussels sprouts; transfer to the bowl. Toss with the olive oil, vinegar and garlic and season with salt and pepper. Cover and let stand for 1 hour. Toss in the Caesar dressing and cheese. Garnish with parsley and serve.
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