Shaved Brussels Sprouts Caesar Salad
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons Caesar dressing
- 1/2 lemon, juiced
- 3/4 cup grated Parmesan cheese, divided, or more as needed
- 1 1/2 cups breadcrumbs
- 2 tablespoons butter
- 1 clove garlic, pressed
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Instructions
- Preheat the oven to 450 degrees F (235 degrees C). Line 2 baking sheets with parchment paper or foil.
- Combine Brussels sprouts with olive oil, salt, and pepper in a bowl and toss. Spread into a thin even layer on the prepared baking sheets.
- Roast in the preheated oven until lightly browned and crisp, rotating the pans halfway through, about 10 minutes. Let stand to cool to room temperature.
- Melt butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring often, until golden brown and crisp. Set aside.
- Toss Brussels sprouts with Caesar dressing and lemon juice. Season with salt and pepper if desired. Use a microplane to grate about 1/4 cup cheese over sprouts and toss to combine.
- Add sprouts to a serving dish and top with 2/3 of the breadcrumbs. Use a microplane to grate a heaping layer of Parmesan over breadcrumbs (about 1/2 cup, or as desired) and top with remaining breadcrumbs.
Source
Original recipe: View Original
