Brussels Sprout Caesar Salad
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January cooking
Given the short, dark days and biting cold winds, the post-Christmas atmosphere can be quite dull and gloomy, especially once the jolly festive Christmas lights and decorations have been dismantled. January, to me, is a month that could use some extra attention— a touch of romance.
Following the blur of Christmas hosting, I now want to cook slowly, leaning against the heat of the oven whilst I sip on a hot, spiced drink, holding the mug up against my cheek until it glows a rosy red.
In winter, I feel a deep internal need for comfort and sustenance. For me, the kitchen is a warm retreat.
A highly customizable recipe
Brussels sprout caesar salad with an anchovy crouton crumb. Doesn’t that sound delicious?
Although making your own homemade caesar salad dressing yields wonderful results, If you are too exhausted following the busy Christmas season and prefer not to make Caesar salad dressing, you can opt for a high-quality version available at the store. Additionally, you have the option to include crispy bacon or pancetta. Whatever you do, ensure you don’t skimp on the extra parmesan to top the salad before serving.
Brussels sprout caesar salad
Brussels sprout caesar salad with an anchovy crouton crumb
Servings: 4
Ingredients
- 500 g Brussels sprouts finely sliced
- 1 cup Parmigiano-Reggiano cheese finely grated (to serve)
Caesar salad dressing
- 1 cup extra-virgin olive oil (use a little more if needed.)
- 4 oil-packed anchovies drained
- ¼ cup Parmigiano-Reggiano cheese finely grated
- 1-2 garlic cloves peeled and finely chopped
- Salt and freshly ground black pepper to taste
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp Worcestershire sauce
- A few dashes of Tabasco sauce
- 2-3 egg yolks *see note below
Anchovy Crouton Crumb
- ⅓ cup extra virgin olive oil or a little more if needed
- 2 anchovy fillets
- ½ large stale baguette or focaccia
- 1 tbsp of dried parsley
- Salt & pepper
Instructions
Caesar salad dressing
- Place anchovies, cheese, garlic, mustard, lemon juice, Worcestershire sauce, Tabasco and egg yolks in a food processor and puree. Then, slowly drizzle in the oil until it is completely incorporated. Taste and season with salt and pepper or perhaps a few extra dashes of Tabasco. Store in the refrigerator until ready to use.
- Note: *If you don’t like the idea of using raw egg yolk, you could always sub for good quality Mayonnaise. Use approx. ½ cup.
Crouton crumb
- Roughly chop the stale bread and set aside.
- Heat the oil in a large frying pan over medium heat then add the anchovies and let them cook until dissolved.
- Add the bread, toss to coat, then fry until deeply golden brown. Finally, stir in the dried parsley.
- Transfer the bread to a paper towel-lined plate and season.
- Once cool, either chop (with a sharp knife), crush with a rolling pin), or pulse the bread in a food processor until you have very fine breadcrumbs.
Notes
Serve
Place the caesar dressing in a large bowl then add the sprouts and toss until coated. Then, place a third of the sprouts on a serving plate and sprinkle with parmesan. Repeat this layering until all the sprouts and parmesan have been used. Finally, top with the crouton crumb.
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