Brussels Sprouts Caesar Salad
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds Brussels sprouts
- 2 tablespoons parsley
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 cloves garlic cloves garlic
- 3 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
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Instructions
- Add the butter to a large frying pan set over medium heat. Once the butter is melted, add the breadcrumbs and stir often until they are a deep golden brown, about 5 minutes. Transfer to a bowl and stir in the lemon zest, salt, and black pepper. Set aside.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- To shave the Brussels sprouts, slice them in half through the stem end. Lay each half flat side-down and slice them thinly into 1/8-inch ribbons. You can toss the tough stem end. Transfer the ribbons into a large bowl.,Add the parsley and olive oil. Toss until evenly coated. Add the grated Parmesan and toss again to coat. Add the lemon juice, toss once more, and set aside while you prepare the dressing.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Add the mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and Parmesan to a small bowl and whisk until combined. Stream in the olive oil while whisking. The dressing should be thick but pourable. If too thick and creamy, add more olive oil, a tablespoon at a time until it thins out enough that you can drizzle it on itself.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Right before serving, toss the Brussels sprouts with the dressing. Transfer to a serving plate or bowl, if desired, then top with the lemony breadcrumbs.,The salad will keep for up to a day in an airtight container in the fridge. The breadcrumbs will lose their crunch, but they’ll still be delicious.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original
