BRUSSELS SPROUTS CAESAR SALAD

Servings: 4-6 Start to finish: 20

INGREDIENTS Salad:

12 ounces Brussels sprouts, stemmed and chopped

1⁄2 cup grated Parmesan cheese toasted bread crumbs (recipe follows) Dressing: Makes about 1 cup 1⁄2 teaspoon sea salt 1⁄2 teaspoon fresh ground pepper 3-5 peeled garlic cloves

3 anchovies or 2 generous teaspoons anchovy paste

1 generous tablespoon strong Dijon mustard 1 coddled egg Juice of a lemon, about 1⁄4 cup 2 generous teaspoons Worcestershire sauce 1⁄2 cup olive oil, plus more if needed Toasted Bread Crumbs: Makes about 2 cups

1⁄4 unsliced loaf stale bread (I love leftover brioche),grated

1 tablespoon unsalted butter 1⁄4 teaspoon fine-grain salt

INSTRUCTIONS Clean and trim the Brussels sprouts and chop by hand or in a food processor. They should be diced. Set aside.

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

I like to make this salad up to this part and refrigerate for a few hours or even overnight to let the flavors marry. Top with the toasted bread crumbs and mix well just before eating. You want each bite to include the crunchy bread crumbs as this balances the raw Brussels sprouts and the Caesar dressing.