Hard Condiment Salad

Shaved Brussels Sprouts Caesar Salad

Name: Shaved Brussels Sprouts Caesar Salad
Prep time: 28 min
Cook time: 45 min
Total time: 73 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: ½ baguette , cut into cubes, divided; 2 tablespoons extra virgin olive oil; 0.25 teaspoons salt; 0.25 teaspoons ground black pepper; 8 slices bacon , divided; 2 anchovys fillets; 6 cloves garlic , finely minced or grated; 2 teaspoons Dijon mustard; 0.5 cups mayonnaise; 1 cup grated Parmigiano-Reggiano cheese , divided; 2 lemons , juiced; 0.25 teaspoons Worcestershire sauce; salt and ground black pepper to taste; 2 pounds Brussels sprouts

Total Time

1h 13m

28m prep · 45m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Ingredients

½ baguette , cut into cubes, divided
2 tablespoons extra virgin olive oil
0.25 teaspoons salt
0.25 teaspoons ground black pepper
8 slices bacon , divided
2 anchovys fillets
6 cloves garlic , finely minced or grated
2 teaspoons Dijon mustard
0.5 cups mayonnaise
1 cup grated Parmigiano-Reggiano cheese , divided
2 lemons , juiced
0.25 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
3

Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
4

Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
5

Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
6

Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.