BRUSSELS SPROUTS CAESAR SALAD
Serves: 4-6
For the salad:
12 oz (340 g) brussels sprouts, stemmed and chopped
1/2 cup (125 mL) grated Parmesan cheese Toasted bread crumbs ( follows)
Dressing: Makes 1 cup (250 mL)
1/2 tsp (2.5 mL) sea salt 1/2 tsp (2.5 mL) fresh ground pepper
3-5 peeled garlic cloves 3 anchovies or 2 generous tsp anchovy paste
1 generous tbsp (15 mL) strong Dijon mustard 1 coddled egg
Juice of a lemon, about 1/4 cup (60 mL)
2 generous tsp (10 mL) Worcestershire sauce
1/2 cup (125 mL) olive oil, plus more if needed
Toasted bread crumbs: Makes 2 cups (500 mL)
1/4 unsliced loaf stale bread (I love leftover brioche), grated 1 tbsp (15 mL) unsalted butter 1/4 tsp (1 mL) fine-grain salt
1. Clean and trim the brussels sprouts and chop by hand or in a food processor. They should be diced. Set aside.
2. Make the dressing by first coddling an egg. Boil water in a small pot and once it is boiling, place a raw refrigerated egg on a spoon and lower into the water for 40-60 seconds. Immediately place the egg on the spoon in cold water and let it sit until needed.
3. Place the rest of the ingredients in a small blender or smoothie cup. Add the egg and purée according to your machine’s instructions until the mixture is fully emulsified and creamy. Only add more oil if it is too thin. Season to taste. Set aside.
4. Toast the bread crumbs on the stove top in a large skillet. Melt the butter and add the salt. Swirl it around the pan so it coats the entire pan.
5. Sprinkle the breadcrumbs on top and stir with a silicone spatula occasionally, moving the toasted breadcrumbs to the top and the untoasted breadcrumbs to the bottom until all are crisp and toasted. This will take about 15 minutes.
6. Assemble the salad by mixing the chopped brussels sprouts with the grated cheese. Next add about 1/2 cup (125 mL) of dressing and mix well. Season with a few grinds of black pepper and a few grinds of sea salt. Mix well and taste. You may need to add a little more dressing.
7. Salad can now be refrigerated for a few hours or even overnight to let the flavours marry. Top with the toasted bread crumbs and mix well just before eating.