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. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 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. 3 Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
4. 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. 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. 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.

Nutrition per serving