Brussell Sprouts are on trend. When did they become cool? My mom used to boil them and toss them in butter. If you put good butter on anything, I will eat a it.
In the 70’s, caramelizing foods just wasn’t a thing. Now, you can’t go into restaurant without seeing something caramelized or a Brussel on the menu.
While I am not that trendy, I do like to mix old and new.
Slicing the Brussels can be done in a food processor, a knife, or even bought in a preached bag. I thinly slice mine with a knife, but I like knives.
The Brussels are quickly charred for that something smokey flavor. A nice Parmesan on top.
I added some thickly sliced fried pancetta on top.
Brussel Sprout Caesar
- FOR THE CROUTON:
- 4 cups Roughly torn crusty bread
- 1/4 cup Olive Oil
- 2 tsp. Salt
- 2 tsp. Black Pepper
- 2 tsp. Smoked Paprika
- FOR THE CAESAR DRESSING:
- 5-6 cloves Garlic
- 1 tablespoon Dijon Mustard
- 1 tablespoon Red Wine Vinegar
- 2 tablespoon Mayonaise I use my homemade, but Hellmans or Best Foods is fine
- 2 Anchovy
- Zest and juice of 1/2 Lemon
- 1/2 cup Olive Oil
- 4 cups Shredded Brussel Sprouts sliced thinly wit knife, or bagged already prepared
- Salt and Pepper
- Parmesan for garnish.
Heat a large skillet on medium-high heat. Add the oil, salt and pepper, smoked paprika.
When the spices begin to warm, add the torn bread and fry until golden. Try not to move the bread around too much. Fry until nice and crispy. Set aside to cool. You will have extra. They last a couple days in an air tight bag.
DRESSING USING A FOOD PROCESSOR:
Food processor: Add the garlic cloves, vinegar, dijon, mayo, lemon juice, anchovy, and salt and pepper. Pulse a few times until a paste forms. Turn on and very slowly drizzle the olive oil through the tube until a beautiful emulsion forms. Set aside. I store in a glass jar. Lasts 1 week in the fridge.
DRESSING USING AN IMMERSION BLENDER:
Add all the ingredients to a 2 cup mason jar. Submerge the blender tip into the jar and slowly pull the blender up and down. A beautiful emulsion will form. Lasts 1 week in the fridge.
If using whole Brussel Sprouts, trim the ends and slice thinly with a sharp knife. set aside.
Heat up the same skillet on high heat. Add a few tablespoons of oil and let it ripple. The pan should be very hot. Add the Brussels and char them. Work quickly and remove from the pan. Set aside and allow to cool.
TO TOSS THE SALAD:
For 4 cups of Brussels, you will roughly 3 Tablespoons of dressing. This is a rough estimate. I don't like a heavily dressed salad.
In a large bowl, add the Brussels, and as many croutons as you would like. Dress the salad and toss.
Garnish with shavings or freshly grated Parmesan cheese.