• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Le Red Oven

Kristen O'Brien - Bozeman, MT

  • Recipes
  • About

Brussel Sprout Caesar with Pan Fried Crouton

February 17, 2018 By Kristen O'Brien Leave a Comment

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.

Enough said.

 

Print

Brussel Sprout Caesar

Course Appetizer, Main Course, Side Dish
Cuisine Italian
Prep Time 25 minutes

Ingredients

  • 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.

Instructions

  1. CROUTONS:

    Heat a large skillet on medium-high heat. Add the oil, salt and pepper, smoked paprika. 

  2. 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. 

  3. 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.

  4. 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.

  5. If using whole Brussel Sprouts, trim the ends and slice thinly with a sharp knife. set aside.

  6. 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.

  7. 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.

 

Filed Under: All Recipes, Dinner, Family Style, Lunch, Uncategorized

Previous Post: « Yellow Chicken Curry
Next Post: Ricotta Pancakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest

Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

Subscribe for Updates!

Recent Posts

  • Chicken Almond Satay
  • Peanut Butter Sweet Potato Muffins
  • Brown Rice Ginger Turmeric Soup with Spinach
  • Rose’s Raspberry Scones with Rose Water Glaze
  • Crispy Cast Iron Skillet Chicken Thighs

Categories

Creative by HOBKNOB