Rich Table’s Brussels Sprouts Caesar

Dressing

2

½ cup cotija cheese, crumbled,

plus more for garnish

2

cups aioli (or 2 cups mayonnaise mixed with 2 to 3 teaspoons garlic paste)

tablespoons coarse cracked black pepper

Garum or fish sauce to taste

Kosher salt to taste

Garnish

2 cups grated Parmesan cheese

2 cups toasted bread crumbs

Kosher salt to taste

Brussels sprouts

2 pounds Brussels sprouts, cleaned and halved

1 tablespoon plus 1 teaspoon olive oil

Freshly ground black pepper

For the dressing: In a large bowl, whisk together the aioli, cotija cheese and pepper. Season to taste with garum and salt. Set aside.

For the garnish: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread the cheese in an even layer and bake until crisp and golden brown. Let the baked cheese come to room temperature, then pulse with the bread crumbs in a food processor and season with salt, if desired. Pour the breadcrumb mixture onto a baking sheet lined with paper towels to absorb any excess grease. Set aside.

For the Brussels sprouts: Increase the oven temperature to 400 degrees. Toss the Brussels sprouts with oil and spread evenly on 2 baking sheets. Cook until tender and nicely caramelized, about 14 minutes.

To assemble and finish: In a large bowl, combine the Brussels sprouts and the dressing. Season to taste with more salt, if needed, and freshly ground black pepper.

Transfer to a serving platter or individual salad bowls and garnish with the breadcrumb mixture and more cotija cheese.