BRUSSELS SPROUTS CAESAR SALAD
Makes: 4 to 6 servings
Total time: 30 minutes
2 pounds Brussels sprouts, trimmed
⅓ cup plus 3 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
1 small baguette or chunk of sourdough bread (about 8 ounces), preferably day-old, torn into bite-size pieces (about 4 cups)
½ cup grated Pecorino Romano, (about 3 ounces), plus more as needed
1 ½ tablespoons freshly squeezed lemon juice, plus more as needed
3 garlic cloves, finely grated or minced
1. Heat the oven to 425 degrees. Cut about 1
¼ pounds Brussels sprouts in half lengthwise, and put them on a rimmed sheet pan along with any leaves that fell off as you were cutting. Drizzle with 1 tablespoon oil and a large pinch of salt and black pepper. Toss well, then spread sprouts in an even layer. Roast until golden brown and tender, about 12 to 20 minutes, tossing halfway through. salt, and bake in same oven as Brussels sprouts, until crunchy and evenly browned, about 14 to 18 minutes, tossing halfway through. Taste crouton and add more salt if needed. Let croutons cool on baking sheet.
3. As sprouts and croutons roast, use a food processor fitted with the slicing disk, or a chef’s knife, to thinly slice remaining ¾ pound Brussels sprouts. Place slices in a large bowl.
4. Make the dressing: In a small bowl, combine cheese, lemon juice, garlic, ¾ teaspoon salt and several grinds of black pepper. Slowly whisk in remaining ⅓ cup olive oil until emulsified. Taste and adjust seasoning by adding more salt, lemon juice or pepper, if needed.
5. Pour just enough of dressing over shaved raw Brussels sprouts to coat them. Using your hands, massage dressing into the sprouts. Taste and add more dressing if needed.
6. Add croutons and roasted Brussels sprouts to the bowl and toss well. Taste and season with more cheese, salt, olive oil and lemon juice to taste. The salad should be lively in flavor and nicely coated in dressing, but not oily. Serve immediately.